By emensah m
Remove the casing from the chorizo sausages and crumble the meat into a bowl.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers. Sauté for about 3-4 minutes until softened.
Add the crumbled chorizo to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chorizo is browned and cooked through.
In a separate bowl, beat the eggs with salt and black pepper.
Reduce the heat to low and add the beaten eggs to the skillet with the chorizo mixture. Stir gently and cook until the eggs are scrambled and just set, about 3-4 minutes.
Remove from heat and stir in the salsa. Mix well to combine all the flavors.
Serve immediately, garnished with additional salsa or sliced avocado if desired.
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This Breakfast Mexican Eggs Chorizo recipe is ready in 20 minutes and features chorizo sausages, eggs, bell peppers and other delicious ingredients. Contains 320 calories total.
Remove the casing from the chorizo sausages and crumble the meat into a bowl.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers. Sauté for about 3-4 minutes until softened.
Add the crumbled chorizo to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chorizo is browned and cooked through.
In a separate bowl, beat the eggs with salt and black pepper.
Reduce the heat to low and add the beaten eggs to the skillet with the chorizo mixture. Stir gently and cook until the eggs are scrambled and just set, about 3-4 minutes.
Remove from heat and stir in the salsa. Mix well to combine all the flavors.
Serve immediately, garnished with additional salsa or sliced avocado if desired.
Calories per Serving: 320
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