Eggs & Chorizo

Eggs & Chorizo

Dry-cured Spanish chorizo is a simple way to bring some flair to your morning eggs. Crisp the chorizo in your frying pan first, which causes it to exude the fragrant spiced fats that you’ll use to scramble the eggs. Top with fresh chopped herbs or some crumbled cheese, if you like.

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  • 2 large eggs
  • 1 ounce dry Spanish chorizo
  • 1 tablespoon heavy cream
  • 1 teaspoon olive oil
  • salt & pepper


  1. Slice your chorizo lengthwise into quarters, then thinly slice into tiny bits.
  2. Start the chorizo with olive oil in a pan over medium heat.
  3. Meanwhile, beat the eggs together with heavy cream, salt & pepper.
  4. Cook the chorizo until it renders its fat and is as crispy as you prefer it.
  5. Turn the heat down to the lowest setting, and add egg mixture.
  6. Scramble eggs carefully over low heat.
  7. Garnish with fresh herbs or crumbly cheese (optional)

Yield: 1

Food energy: 339 kcal

Total fat: 28g

Carbohydrate: 2.2g

Protein per serving: 20g

Ross Wollen
Ross Wollen

Ross Wollen is a chef and writer based in Maine's Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking. Follow Ross on Twitter: @RossWollen

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