Are Eggs, Chorizo, and Jalapenos Healthy?

Eggs, chorizo, and jalapenos can be part of a balanced diet. Eggs are a good source of protein and nutrients. Jalapenos provide vitamins and antioxidants. However, chorizo is high in fat and sodium. Therefore, consume this dish in moderation. Consider using leaner chorizo or adding more vegetables to increase the nutritional value.

Is There a Spanish Chorizo and Eggs Recipe?

Yes, there are many variations of Spanish chorizo and egg recipes. In Spain, chorizo is often cooked with eggs and potatoes. Paprika is a common ingredient used for flavor. These dishes are typically served as tapas or a light meal.

Can I Use Chorizo, Eggs, and Potatoes?

Yes, you can certainly add potatoes to chorizo and eggs . Dice the potatoes and cook them with the onion and garlic until they are tender. Then, add the chorizo and eggs as directed in the recipe. Potatoes add a hearty element to the dish.

Can I use Chorizo and Eggs in Tortillas?

Yes, chorizo and eggs are delicious in tortillas. Serve the eggs, chorizo, and jalapenos in warm tortillas as tacos or burritos. Add your favorite toppings, such as avocado, sour cream, or salsa, for an extra layer of flavor. This is a great way to enjoy the dish as a quick and easy meal.

Delicious eggs chorizo and jalapenos

Description

This spicy and savory scramble features eggs cooked with bold chorizo and fresh jalapeños for a protein-packed breakfast with a kick.

Ingredients

Scale

6 large eggs
1/2 pound Mexican chorizo (raw or cooked, casing removed)
1 jalapeño, finely chopped (seeds removed for less heat)
1 tablespoon olive oil or butter
Salt and pepper to taste
Optional: shredded cheese, chopped cilantro, diced avocado, tortillas for serving

Instructions

1. In a large skillet over medium heat, cook chorizo until browned and fully cooked. If using cooked chorizo, sauté until heated through.
2. Add chopped jalapeño and cook for 2–3 minutes until softened.
3. In a bowl, whisk eggs with a pinch of salt and pepper.
4. Push chorizo and jalapeños to one side of the pan. Add oil or butter if needed, then pour in the eggs.
5. Let eggs sit briefly, then gently stir and scramble until just set.
6. Mix chorizo and jalapeños into the scrambled eggs.
7. Serve hot with optional toppings like cheese, cilantro, avocado, or wrapped in tortillas.

Notes

For milder heat, substitute jalapeño with green bell pepper or use just half.
Great for breakfast tacos, burritos, or served over toast.
Leftovers can be stored in the fridge for up to 2 days and reheated gently.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 portion
Calories: 320
Sugar: 1g
Sodium: 620mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 18g
Cholesterol: 285mg

Keywords: eggs and chorizo, spicy breakfast, jalapeño eggs, breakfast scramble