Mouthwatering chorizo dishes are the secret weapon in your culinary arsenal, offering a burst of flavor with minimal effort. Whether you’re craving a quick weeknight dinner or a festive dish to impress, our roundup of 16 Delicious Easy Chorizo Recipes has something for every occasion. Dive in and discover how this versatile ingredient can transform your meals from ordinary to extraordinary!
Chorizo and Egg Breakfast Tacos
Morning light filters through the kitchen window, casting a warm glow on the counter where today’s breakfast begins. There’s something deeply comforting about the sizzle of chorizo meeting the pan, a promise of flavors to come.
Ingredients
- a couple of eggs
- a splash of milk
- 1/2 cup of chorizo, crumbled
- a small handful of cilantro, chopped
- 1/4 cup of shredded cheese (cheddar or your favorite melting kind)
- a couple of small flour tortillas
- a drizzle of olive oil
- a pinch of salt
Instructions
- Heat a drizzle of olive oil in a non-stick skillet over medium heat until it shimmers, about 1 minute.
- Add the crumbled chorizo to the skillet, breaking it apart with a spoon. Cook until it’s browned and crispy, about 5 minutes, stirring occasionally.
- While the chorizo cooks, whisk together the eggs, a splash of milk, and a pinch of salt in a bowl until just combined.
- Push the chorizo to one side of the skillet, then pour the egg mixture into the other side. Let it sit for 30 seconds before gently stirring.
- Continue cooking the eggs, stirring occasionally, until they’re softly set, about 2 minutes. Tip: Don’t overcook; they’ll finish on the tortilla.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re pliable and slightly toasted.
- Divide the chorizo and eggs between the tortillas. Sprinkle with shredded cheese and chopped cilantro.
- Fold the tortillas over the filling and serve immediately. Tip: For extra flavor, a dash of hot sauce or a spoonful of salsa makes a great addition.
Ready to enjoy, these tacos offer a delightful contrast between the crispy chorizo and the soft, fluffy eggs. The melted cheese binds everything together, while the cilantro adds a fresh, bright note. Consider serving them with a side of avocado slices for a creamy texture that complements the spices in the chorizo.
Easy Chorizo Stuffed Peppers
Zephyrs whisper through the kitchen as we gather around the idea of comfort, of warmth, of something effortlessly delightful. Today, we’re embracing the humble bell pepper, transforming it into a vessel of rich, spicy chorizo and melting cheese, a dish that feels like a hug from the inside.
Ingredients
- 4 large bell peppers, any color you love
- A pound of chorizo, the kind that sings with spice
- A cup of cooked rice, fluffy and waiting
- A couple of garlic cloves, minced like secrets
- A splash of olive oil, just enough to whisper in the pan
- A cup of shredded cheese, because everything’s better with cheese
- A handful of fresh cilantro, chopped for a burst of green
Instructions
- Preheat your oven to 375°F, letting it warm up like a sunny afternoon.
- Slice the tops off the bell peppers and scoop out the seeds, creating little boats ready for adventure.
- In a pan over medium heat, add a splash of olive oil and the minced garlic, sautéing until golden, about 2 minutes.
- Add the chorizo to the pan, breaking it apart with a spoon, and cook until it’s beautifully browned, roughly 8 minutes.
- Tip: Drain any excess grease to keep the filling from being too oily.
- Stir in the cooked rice and half of the shredded cheese, mixing until everything is cozy together.
- Stuff each pepper with the chorizo mixture, packing it gently but firmly.
- Sprinkle the remaining cheese on top of each pepper, like a snowy cap.
- Bake in the oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Tip: Let them rest for 5 minutes after baking; they’re piping hot and full of surprises.
- Garnish with chopped cilantro for a fresh contrast to the rich filling.
- Tip: Serve with a dollop of sour cream or avocado slices for an extra layer of delight.
Crunchy yet yielding, the peppers offer a sweet contrast to the spicy, savory filling. Imagine them at a picnic, cold but still vibrant, or as the star of a cozy dinner, paired with a crisp salad. Either way, they’re a testament to the joy of simple ingredients coming together.
Chorizo and Potato Skillet
Gently, the aroma of chorizo fills the kitchen, a comforting reminder of the simple joys in life. This chorizo and potato skillet is a humble dish that speaks volumes through its layers of flavor and texture, perfect for those quiet evenings when you crave something hearty yet uncomplicated.
Ingredients
- A couple of medium potatoes, diced into bite-sized pieces
- 8 ounces of chorizo, sliced thin
- A splash of olive oil
- A pinch of salt
- A handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large skillet over medium heat until it shimmers slightly, about 2 minutes.
- Add the diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a nice golden crust.
- Stir the potatoes gently, then add a pinch of salt. Continue cooking for another 10 minutes, stirring occasionally, until they’re tender and golden all over.
- Push the potatoes to one side of the skillet and add the sliced chorizo to the other side. Cook for about 3 minutes, until the chorizo starts to release its oils and gets slightly crispy.
- Mix the chorizo and potatoes together, letting the flavors meld for another 2 minutes. Tip: The key here is to not overcrowd the skillet; give each ingredient its space to shine.
- Sprinkle the chopped parsley over the top just before serving to add a fresh contrast to the rich flavors. Tip: If you prefer a bit of heat, a dash of smoked paprika can elevate the dish beautifully.
Perfectly, the skillet brings together the crispy potatoes and spicy chorizo in a dance of textures and flavors. Serve it straight from the skillet with a side of crusty bread to soak up the delicious oils, or top it with a fried egg for an extra layer of comfort.
Quick Chorizo Pasta
Venturing into the kitchen tonight, I found myself craving something both comforting and effortlessly chic. Quick Chorizo Pasta emerged as the answer, a dish that marries the bold flavors of chorizo with the simplicity of pasta, perfect for a reflective evening.
Ingredients
- 8 oz of your favorite pasta
- a couple of chorizo sausages, sliced
- a splash of olive oil
- 2 cloves of garlic, minced
- a pinch of red pepper flakes
- a handful of cherry tomatoes, halved
- a small bunch of fresh parsley, chopped
- a sprinkle of grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means your pasta will be perfectly seasoned.
- Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the sliced chorizo and cook until it starts to crisp, about 5 minutes. Tip: The chorizo will release its own oils, adding incredible flavor to the dish.
- Add the minced garlic and a pinch of red pepper flakes to the skillet, cooking for just 30 seconds until fragrant.
- Toss in the halved cherry tomatoes and cook for another 2 minutes, just until they start to soften.
- Drain the pasta, reserving a cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce that coats every noodle.
- Add the drained pasta to the skillet with the chorizo and tomatoes, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta water.
- Finish by stirring in the chopped parsley and a sprinkle of grated Parmesan cheese.
You’ll love how the spicy chorizo contrasts with the sweet burst of cherry tomatoes, all wrapped up in a dish that’s as vibrant to look at as it is to eat. Try serving it with a crisp green salad to round out the meal.
Chorizo and Cheese Quesadillas
Maybe it’s the way the chorizo sizzles in the pan, releasing its smoky aroma, or how the cheese melts into gooey perfection, but there’s something undeniably comforting about chorizo and cheese quesadillas. This dish is a simple pleasure, a reminder of the joy found in the little things.
Ingredients
- a couple of flour tortillas
- about a cup of shredded Mexican cheese blend
- half a pound of chorizo, casings removed
- a splash of olive oil
- a small handful of chopped cilantro (optional, for garnish)
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Tip: Make sure the skillet is hot before adding the chorizo to get a nice sear.
- Add the chorizo to the skillet, breaking it apart with a spoon. Cook for about 5 minutes, until it’s nicely browned and cooked through.
- Remove the chorizo from the skillet and set it aside on a plate lined with paper towels to drain any excess grease.
- Wipe the skillet clean with a paper towel, then return it to medium heat. Place one tortilla in the skillet.
- Sprinkle half of the shredded cheese evenly over the tortilla, then spread the cooked chorizo on top of the cheese. Tip: Distribute the chorizo evenly to ensure every bite is flavorful.
- Top with the remaining cheese and the second tortilla. Press down gently with a spatula.
- Cook for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Tip: Flip carefully to keep the filling inside.
- Transfer the quesadilla to a cutting board, let it sit for a minute, then slice into wedges. Garnish with chopped cilantro if you like.
Just out of the skillet, the quesadilla is a masterpiece of contrasts—crispy on the outside, tender and melty within. Serve it with a dollop of sour cream or a side of fresh salsa for an extra kick.
Easy Chorizo and Bean Soup
Yesterday, I found myself craving something warm and comforting, a dish that felt like a hug in a bowl. That’s when I decided to whip up this easy chorizo and bean soup, a recipe that’s as simple as it is satisfying.
Ingredients
- a couple of chorizo sausages, sliced into half-moons
- a splash of olive oil
- one onion, diced
- a couple of garlic cloves, minced
- a can of diced tomatoes
- two cups of chicken broth
- a can of white beans, drained and rinsed
- a pinch of smoked paprika
- a handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking to avoid burning the chorizo.
- Add the sliced chorizo and cook until it starts to crisp around the edges, about 5 minutes. Remove with a slotted spoon and set aside.
- In the same pot, add the diced onion and cook until soft, about 3 minutes. Tip: Don’t rush this step; letting the onions soften properly builds flavor.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes and chicken broth, then bring to a simmer.
- Add the white beans and the cooked chorizo back into the pot. Sprinkle in the smoked paprika. Tip: Smoked paprika adds depth, but a little goes a long way.
- Let the soup simmer for 15 minutes, allowing the flavors to meld together.
- Stir in the chopped parsley right before serving.
With its rich, smoky flavors and hearty texture, this soup is perfect for a chilly evening. Try serving it with a slice of crusty bread for dipping, or top with a dollop of sour cream for a creamy contrast.
Chorizo and Avocado Salad
Zestfully, let’s dive into the simplicity of a dish that balances the boldness of chorizo with the creamy subtlety of avocado, a combination that speaks to both comfort and freshness on a quiet evening.
Ingredients
- a couple of chorizo links, sliced into half-moons
- 1 ripe avocado, diced
- a handful of cherry tomatoes, halved
- a splash of lime juice
- a drizzle of olive oil
- a pinch of salt
- a sprinkle of cilantro, chopped
Instructions
- Heat a drizzle of olive oil in a pan over medium heat until it shimmers, about 1 minute.
- Add the sliced chorizo to the pan, cooking until the edges crisp up, roughly 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
- While the chorizo cooks, gently toss the diced avocado and halved cherry tomatoes in a bowl with a splash of lime juice and a pinch of salt. Tip: The lime juice not only adds flavor but also keeps the avocado from browning.
- Once the chorizo is crispy, remove it from the pan and let it drain on a paper towel for a minute to remove excess oil.
- Combine the chorizo with the avocado and tomato mixture, sprinkling chopped cilantro on top for a fresh finish. Tip: For an extra kick, a dash of chili flakes can elevate the dish.
Finally, this salad offers a delightful contrast between the crispy, spicy chorizo and the soft, cool avocado, making it perfect for a light lunch or as a vibrant side. Serve it atop a toasted slice of sourdough for an unexpected twist.
Simple Chorizo Pizza
Years seem to blend together, but some flavors always bring me back to the present, like the bold, smoky notes of chorizo on a homemade pizza. It’s a simple pleasure, really, crafting this dish on a quiet evening, the kitchen filled with the aroma of spices and melting cheese.
Ingredients
- 1 pre-made pizza dough (about 16 ounces)
- A generous handful of shredded mozzarella cheese
- A couple of chorizo links, sliced thin
- A splash of olive oil
- A small can of tomato sauce (about 8 ounces)
- A pinch of dried oregano
- A sprinkle of red pepper flakes, if you like a little heat
Instructions
- Preheat your oven to 425°F and let it warm up while you prepare the pizza.
- Lightly flour your counter and roll out the pizza dough to your desired thickness. Tip: For a crispier crust, roll it thinner.
- Transfer the dough to a baking sheet lightly greased with a splash of olive oil.
- Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
- Layer the shredded mozzarella cheese on top of the sauce.
- Arrange the sliced chorizo evenly over the cheese. Tip: If you prefer less grease, you can lightly cook the chorizo before adding it to the pizza.
- Sprinkle a pinch of dried oregano and red pepper flakes over the top for extra flavor.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to prevent burning.
Delight in the contrast of the crispy crust against the soft, spicy chorizo and gooey cheese. This pizza pairs wonderfully with a light salad or enjoyed as is, straight from the oven on a lazy afternoon.
Chorizo and Rice Stuffed Tomatoes
Gently, as the summer sun begins to wane, the kitchen becomes a sanctuary where flavors meld and memories are made. Today, we’re embracing the humble tomato, transforming it into a vessel of warmth and spice with chorizo and rice, a dish that feels like a hug from the inside.
Ingredients
- 4 large tomatoes, the kind that feel heavy in your hand
- A splash of olive oil, just enough to coat the pan
- 1 cup of chorizo, crumbled like autumn leaves
- 1 cup of cooked rice, fluffy and forgiving
- A couple of garlic cloves, minced until they whisper
- 1/2 cup of shredded cheese, because everything’s better with cheese
- A pinch of salt, to bring out the stars
Instructions
- Preheat your oven to 375°F, letting it warm up like a sunny afternoon.
- Carefully slice the tops off the tomatoes and scoop out the insides, leaving a shell that’s sturdy yet tender.
- Heat a splash of olive oil in a pan over medium heat, then add the chorizo and garlic, cooking until the chorizo is browned and the garlic is golden, about 5 minutes.
- Stir in the cooked rice and a pinch of salt, mixing until everything is happily married.
- Stuff each tomato shell with the chorizo and rice mixture, then sprinkle the shredded cheese on top like a cozy blanket.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the tomatoes are soft but still hold their shape.
- Let them rest for a couple of minutes before serving, allowing the flavors to settle and deepen.
Finally, the stuffed tomatoes emerge from the oven, their cheese golden and inviting, the chorizo lending a smoky depth to the sweet, yielding tomato. Serve them alongside a crisp green salad, or as a hearty standalone, each bite a testament to the beauty of simple ingredients coming together.
Easy Chorizo Meatballs
Gently, the aroma of spices fills the kitchen, a reminder of the simple joys that cooking brings. Today, we’re embracing the warmth of ‘Easy Chorizo Meatballs,’ a dish that promises both comfort and a burst of flavor with minimal effort.
Ingredients
- 1 pound of chorizo, the star of our show
- A couple of cloves of garlic, minced
- Half a cup of breadcrumbs, to bind everything together
- A splash of milk, just enough to moisten the breadcrumbs
- 1 egg, lightly beaten
- A pinch of salt, because seasoning is key
- A drizzle of olive oil, for frying
Instructions
- In a large bowl, combine the chorizo, minced garlic, breadcrumbs, milk, egg, and salt. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
- Shape the mixture into small, even balls, about the size of a walnut. This ensures they cook uniformly.
- Heat a drizzle of olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in batches, being careful not to overcrowd the pan.
- Cook the meatballs for about 4-5 minutes on each side, or until they’re beautifully browned and cooked through. A little patience here rewards you with perfect texture.
- Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil, then serve immediately.
Mmm, these chorizo meatballs are irresistibly juicy inside with a slightly crispy exterior. Try serving them over a bed of creamy polenta or alongside a crisp salad for a delightful contrast.
Chorizo and Sweet Potato Hash
Kneading through the quiet of the morning, the thought of a hearty breakfast brings comfort. This chorizo and sweet potato hash is a melody of spicy and sweet, perfect for those slow, reflective mornings.
Ingredients
- a couple of medium sweet potatoes, peeled and diced into 1/2-inch cubes
- a splash of olive oil
- 1/2 pound of chorizo, casings removed
- a small onion, diced
- a couple of cloves of garlic, minced
- a pinch of salt
- a dash of smoked paprika
- a handful of fresh cilantro, chopped
- 4 eggs
Instructions
- Preheat your skillet over medium heat and add a splash of olive oil.
- Toss in the diced sweet potatoes, spreading them out in an even layer. Let them cook undisturbed for about 5 minutes to get a nice sear.
- Stir in the chorizo, breaking it apart with your spoon, and cook until it starts to brown, about 5 minutes.
- Add the diced onion and minced garlic, cooking until the onion is translucent, roughly 3 minutes.
- Sprinkle in a pinch of salt and a dash of smoked paprika, stirring to combine all the flavors.
- Make four small wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are just set, about 5 minutes.
- Garnish with chopped cilantro before serving.
Creating this dish fills the kitchen with an inviting warmth. The chorizo lends a spicy depth, while the sweet potatoes add a comforting sweetness. Try topping it with avocado slices for a creamy contrast.
Quick Chorizo and Corn Chowder
Zestfully, let’s embrace the warmth of a bowl that combines the smoky depth of chorizo with the sweet pop of corn, a chowder that feels like a hug on a chilly evening.
Ingredients
- a tablespoon of olive oil
- a couple of chorizo links, sliced into half-moons
- a small onion, diced
- a couple of garlic cloves, minced
- a splash of chicken broth
- a cup of corn kernels (fresh or frozen)
- a cup of heavy cream
- a pinch of salt and pepper
- a handful of chopped cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the chorizo slices, cooking until they’re nicely browned and have released their oils, about 5 minutes.
- Toss in the diced onion, stirring occasionally until translucent, roughly 3 minutes.
- Mix in the minced garlic, cooking for just 30 seconds to awaken its aroma.
- Pour in the chicken broth, scraping the bottom to lift any flavorful bits stuck there.
- Add the corn kernels, bringing the mixture to a gentle simmer for about 10 minutes.
- Lower the heat, then stir in the heavy cream, warming through without boiling to prevent curdling.
- Season with a pinch of salt and pepper, adjusting as needed.
- Garnish with chopped cilantro before serving.
Here, the chowder strikes a perfect balance between creamy and chunky, with the chorizo lending a spicy kick that dances beautifully with the corn’s sweetness. Try serving it with a side of crusty bread for dipping, or top with avocado slices for a cool contrast.
Chorizo and Spinach Omelette
Zipping through the morning, the thought of a warm, hearty omelette feels like a gentle hug. Today, let’s weave together the spicy kick of chorizo with the tender whispers of spinach, creating a dish that’s both vibrant and comforting.
Ingredients
- A couple of eggs
- A splash of milk
- A handful of fresh spinach, roughly chopped
- 1/2 cup of chorizo, diced
- A pinch of salt
- A drizzle of olive oil
Instructions
- Heat a drizzle of olive oil in a non-stick skillet over medium heat until it shimmers, about 1 minute.
- Add the diced chorizo, stirring occasionally, until it’s nicely browned and releases its oils, around 3 minutes. Tip: The chorizo’s fat will flavor the whole dish, so don’t skimp on browning.
- Toss in the chopped spinach, stirring until just wilted, about 30 seconds. Remove the chorizo and spinach from the skillet and set aside.
- Whisk together the eggs, a splash of milk, and a pinch of salt in a bowl until fully combined. Tip: A bit of milk makes the omelette fluffier.
- Pour the egg mixture into the same skillet, tilting to spread evenly. Let it cook undisturbed for 1 minute.
- Once the edges start to set, gently lift them with a spatula, letting the uncooked eggs flow underneath. Cook for another minute. Tip: Keeping the heat medium ensures the omelette cooks evenly without browning too much.
- Sprinkle the chorizo and spinach over one half of the omelette, then carefully fold the other half over the filling. Cook for another 30 seconds to warm through.
Now, the omelette cradles the chorizo’s spice and the spinach’s freshness in every bite. Serve it with a side of crusty bread to scoop up any escaping bits, or top with a dollop of sour cream for a cool contrast.
Easy Chorizo and Lentil Stew
Remembering the warmth of a kitchen filled with the rich, smoky aroma of chorizo, I find myself drawn to the simplicity and heartiness of this stew. It’s a dish that whispers of comfort, blending the earthy tones of lentils with the boldness of chorizo in a dance of flavors that feels both familiar and exciting.
Ingredients
- a couple of tablespoons of olive oil
- 1 cup of diced chorizo
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup of dried lentils, rinsed
- 4 cups of chicken broth
- a splash of red wine vinegar
- a pinch of salt and freshly ground black pepper
- a handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced chorizo and cook, stirring occasionally, until it starts to crisp at the edges, about 5 minutes.
- Toss in the onion and garlic, cooking until they soften and the onion turns translucent, roughly 4 minutes.
- Stir in the lentils, coating them well with the oil and chorizo flavors, then pour in the chicken broth.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let it simmer gently for about 25 minutes, or until the lentils are tender but not mushy.
- Finish with a splash of red wine vinegar, a pinch of salt, and a grind of black pepper, stirring to combine.
- Garnish with fresh parsley before serving.
Gently ladle this stew into bowls, noticing how the lentils hold their shape amidst the rich, smoky broth. The chorizo lends a depth that’s beautifully balanced by the freshness of parsley, making each spoonful a delightful contrast of textures and tastes. Try serving it with a slice of crusty bread to soak up every last bit of flavor.
Chorizo and Mushroom Risotto
Kindly imagine the warmth of a quiet evening, the kind that calls for a dish both comforting and subtly sophisticated. This chorizo and mushroom risotto is just that—a creamy, dreamy embrace of flavors that feels like a slow, deep breath in the midst of a bustling life.
Ingredients
- 1 cup Arborio rice
- A couple of chorizo links, sliced into half-moons
- A handful of mushrooms, sliced
- 4 cups chicken stock, kept warm
- A splash of white wine
- 1 small onion, finely diced
- 2 cloves garlic, minced
- A knob of butter
- A generous sprinkle of Parmesan cheese
- A drizzle of olive oil
- Salt, just a pinch
Instructions
- Heat a drizzle of olive oil in a large pan over medium heat. Add the chorizo and cook until it starts to crisp, about 5 minutes. Remove and set aside.
- In the same pan, add the onion and garlic, cooking until soft and translucent, about 3 minutes. Tip: This is the flavor base, so take your time here.
- Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Remove and set aside with the chorizo.
- Add the Arborio rice to the pan, stirring to coat each grain in the remaining oil. Toast for 2 minutes until slightly translucent at the edges.
- Pour in a splash of white wine, stirring until fully absorbed. Tip: The wine adds acidity to balance the richness, so don’t skip it.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the mixture is creamy, stir in the cooked chorizo and mushrooms, a knob of butter, and a generous sprinkle of Parmesan cheese. Tip: The butter and cheese add silkiness, so be generous.
- Season with a pinch of salt, if needed, and remove from heat.
Here, the risotto stands as a testament to patience—each grain of rice plump and tender, the chorizo lending a smoky depth, the mushrooms an earthy note. Serve it in shallow bowls, perhaps with a crisp green salad on the side, and let the evening unfold slowly.
Simple Chorizo and Egg Scramble
Wandering through the quiet of the morning, there’s something deeply comforting about the sizzle of chorizo meeting a hot pan, its spices waking up the senses as much as the dawn light. This simple chorizo and egg scramble is my go-to when I crave something hearty yet effortless, a dish that feels like a warm hug on a lazy weekend.
Ingredients
- A couple of eggs
- A splash of milk
- Half a cup of chorizo, diced
- A small handful of shredded cheddar cheese
- A drizzle of olive oil
- A pinch of salt and pepper
Instructions
- Heat a drizzle of olive oil in a non-stick skillet over medium heat until it shimmers slightly, about 1 minute.
- Add the diced chorizo to the skillet, breaking it apart with a spatula. Cook until it’s nicely browned and releases its oils, around 3-4 minutes. Tip: The chorizo is ready when the edges start to crisp.
- In a bowl, whisk together a couple of eggs with a splash of milk until just combined. Season with a pinch of salt and pepper.
- Pour the egg mixture over the chorizo in the skillet. Let it sit undisturbed for about 20 seconds, then gently stir with a spatula to create soft curds.
- Sprinkle a small handful of shredded cheddar cheese over the eggs. Continue to cook, stirring occasionally, until the eggs are softly set and the cheese melts, about 2 minutes. Tip: For fluffier eggs, resist the urge to stir too much.
- Remove from heat and let it sit for a minute. Tip: The residual heat will finish cooking the eggs perfectly.
Unassuming yet vibrant, this scramble boasts a beautiful contrast between the creamy eggs and the spicy, crispy chorizo. Serve it atop a warm tortilla for a quick breakfast taco, or alongside avocado slices for a richer meal.
Conclusion
Just like that, we’ve shared 16 mouthwatering chorizo recipes to spice up your meals! Whether you’re a seasoned chef or a kitchen newbie, these dishes promise simplicity and flavor in every bite. Don’t forget to whip up your favorites, drop us a comment about your cooking adventure, and spread the love by pinning this roundup. Happy cooking!
