Chorizo Scrambled Eggs

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Makes breakfast for two.

Approximate cooking time: 15 minutes

Ingredients

  • 1 Tbs coconut oil
  • 1/2 yellow onion, diced
  • 1 red pepper, diced
  • 1/2 lb chorizo, sliced (with no filler ingredients)
  • 4 eggs
  • dash of sea salt
  • 1/4 tsp freshly ground black pepper
  • hot pepper sauce

Instructions

  1. Heat a medium saute pan over medium-high heat. When hot, add coconut oil and saute onions for 5 minutes.
  2. Add red pepper and chorizo until the chorizo gets crispy around the edges and the onion turns slightly translucent.
  3. Meanwhile, beat the eggs in a small bowl and add sea salt and black pepper.
  4. Pour the eggs into the pan with the onions, peppers and chorizo.
  5. Scramble the eggs softly until cooked.
  6. Top with hot sauce.

This recipe inspired in part or in whole from here.


39 Comments

  1. Vanessa A

    where do you find chorizo with no filler ingredients? is there organic chorizo?

  2. paulandsteph

    How many eggs?

    • Good call. I’ve updated the recipe. For the most part, I let people use the amount of eggs they like, some people eat a ton, some very few, so always feel free to adjust the egg recipes to your fancy.

  3. For good chorizo try your local farmers market. I have met the man that makes mine and it is excellent. I imagine that many places where you can find grassfed beef and pork you can find sausage and chorizo that is made by hand

  4. There is Soyriso (Chorizo made out of Soy) which is a good substitute

  5. rmolloy37

    what is chorizo?

  6. monstermoser

    where can you buy this “healthy chorizo”?

  7. I bought Niman Ranch All Natural Chorizo Sausage (no nitrates or nitrites added, pork raised with no antibiotics, no added hormones, all vegetarian feeds). I couldn’t find a chorizo sausage that didn’t have turbinado sugar. There is 1g sugar per link but if there is a better brand, I’ll definitely change.

  8. Your local butcher or high end market that does charcuterie would probably be helpful in this instance.

  9. Soy is not Paleo (it contains lechtin toxins, as do all beans). Also, added salt is not Paleo, nor is hot sauce (which contains a multitude of vineagars and sodium preservatives). A ‘butter substitute’ sounds like it would not work either. Any dairy is not Paleo, nor would a ‘substitute’ for dairy sound like it would work.

    Use olive oil for the pan, cook eggs, chorizo, and onions together. May want to add a green in this, possibly basil or diced peppers, for a best taste option.

    • Neely

      Thanks for the catch on the wording of a couple items in that recipe. Where is there soy in this recipe? I know that soy contains lectins and I’ve written blog posts on the topic. Salt is one of those debatable Paleo foods, since plenty of hunter gatherer groups who enjoyed fantastic health lived by the sea, where there is plenty of salt naturally in the foods. A “butter substitute” just means any kind of acceptable oil, like olive or coconut, but I changed the wording to say olive oil. Vinegars, which I wrote on here are also debatable. Loren Cordain believes that fermented foods are not good for the gut, but there is plenty of evidence to support the contrary. And there are absolutely not always sodium preservatives in all hot sauces, especially if you make your own or buy them from health food stores.

  10. travismetcalf

    Hi Neely, I believe MR (May 10th, 2011 at 6:52 am MR) was referring to this comment:

    February 21st, 2010 at 9:36 pm samoex Says:
    There is Soyriso (Chorizo made out of Soy) which is a good substitute

  11. My question is. How much Chorizo do you use? We make our own in my home. Just need clarification of portion

    • Good catch. I updated the recipe to call for 1/4lb chorizo. However, it’s dependent on how much food you need (what your size, gender and activity level are) and how big of a breakfast you want. 1/4 pound should cover 2 people, though, for an average breakfast.

  12. I get grassfed beef chorizo from my local Farmer’s Market.

  13. I like Chorizo and Eggs!! I used the soft kind as I couldn’t find hard chorizo. It is great but 1/2 onion is too much for my taste. I suppose it depends on where you buy your onion and the size. The ones from Central Market are huge and 1/8 or 1/4 probably would have been better.

  14. buy chorizo from your local farmer.. that’s going to be your best bet.

  15. This was good but I think the proportions were off too but that’s just to my liking. For one serving, I used 1/8 onion and it was perfect. I used 3oz chorizo instead of 1/4 lb and I thought it was a little too much. I was so full from the 2 eggs & chorizo that I couldn’t even finish the meal! Will def make some variations of this using other ingredients.

  16. Caveman’s chorizo? WTF

  17. When a recipe calls coconut oil. How do you distinguish between liquid and solid.

  18. Halved the recipe as posted (down to 1/4lb chorizo, half a pepper, quarter onion, two eggs). Used chorizo without casing. Added a couple of radishes, quartered and sauteed. Made a good-sized breakfast for a full-grown man.

    Finished with La Vic orange sauce, because I’m not a purist.

    This was delicious and filling!

  19. My body can not digest beef, pork, or dairy products; however I’m at my wits end to get help with a meal plan. What substitutes can I use that are paleo accepted and can help me get healthy.

    • Neely Quinn

      Yorkkw – That actually shouldn’t be too hard. There’s no dairy on the plan. Pork can almost always be substituted for chicken/turkey bacon or sausage, and pork chops for chicken breasts. Beef – can you eat buffalo? If so, it’s a perfect option. Or venison, elk, yak, alpaca, ostrich or any other meat like that. Sounds weird, but they’re great red meats. There may be a rancher around your area – check on http://www.eatwild.com – you can buy (cheaply) direct from. Otherwise for beef, sub any other meat or fish you like.

  20. kennethaverell

    Whole Foods, Sprouts, any health food store like that should carry chorizo without fillers such as the grass fed antibiotic free stuff. I got mine from Sprouts here in the Denver area. Excellent quality and great taste.

  21. Theresa Moore

    really good, it took me 45mins to prepare (I dice slowly) good with salsa . I found the casing was hard to cut through

  22. grayzone

    Add red pepper and chorizo until the chorizo gets crispy around the edges and the onion turns slightly translucent.
    Approximate cooking time?

  23. sophie5

    The recipe calls for 1/2 lb of chorizo and then in the comments you say you adjusted it for 1/4 of a pound. Which quantity of chorizo was the nutritional information calculated for? Thanks.

    • Neely Quinn

      sophie5 – I don’t know why I said that in the comments. I’m sorry for the confusion! It’s 1/4 pound and the nutritional info is for 1/4 pound (for 2 people).

  24. Followed directions exactly. Absolutely awesome. Quick and easy. Great taste! Found the chorizo at Food Lion.

  25. great meal. very easy and did not take long to cook. found the chorizo at one of the many organic grocery stores in the area.

  26. didirules@yahoo.com

    There is a Mexican chorizo and Spanish chorizo, does it matter which to use or does it have to be Spanish chorizo?

  27. Red pepper or red bell pepper?

  28. lthrneck5811@aol.com

    Try using CHICKEN CHORIZO. I always get mine at Sprouts, but I have seen it at Whole Foods. Flavor is amazing and I don’t feel guilty like when I eat regular Pork or Beef Chorizo. This is very lean and there is not grease dripping all over the place. For those who are not familiar with Chorizo and are using the regular pork or beef versions, try cooking the Chorizo first, then set the meat to one side of the pan and use paper towels to sop up the grease as you tilt the pan. This will cut much of that grease out.

  29. Christine

    Yum!!! Had this after my run this morning….very satisfying:)

  30. Leilani

    YUM. Can’t wait to make this again.

  31. Great Breakfast, added cilantro and topped it off with a spoonful of salsa. Also used moose sausage instead..so good..

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