Smokey Chorizo sausage and nutty manchego cheese add a Spanish flavour to these easy scrambled egg breakfast tacos.
Since we’ve all been staying home, we’ve tried to do a lot of our grocery shopping through the online farmers market that was organized by our local vendors. We really love how they’ve gotten together to make it easier to shop with them all from home.
Our 2 most recent discoveries were chorizo sausage and manchego cheese, both handmade by our local farmers. How exciting is that?!?
Since I’m such a lover of everything taco, the first thing I wanted to make was some chorizo and egg breakfast tacos and of course, I threw some of that manchego cheese on there.
What is chorizo and manchego??
If you’re not familiar with chorizo, it’s a Spanish style sausage that’s a bit spicy with a really nice smokey flavour that it gets from being seasoned with smoked paprika. It’s used mostly to add flavour to a dish, just like I did with these tacos.
Manchego cheese is also Spanish. It’s hard like parmesan and with a bit of a nutty flavour. If you can’t find it parmesan or an old white cheddar would be decent substitutes.
Together they are a fairly classic flavour combo and I knew that they were going to add an exciting twist to the basic scrambled egg and cheese tacos I eat often for breakfast.
How to make chorizo breakfast tacos
First, heat a large skillet to medium heat and add the diced chorizo. When the sausage starts releasing oil into the pan you can add the diced onions.
Give the onions and chorizo a couple of minutes to cook while stirring frequently. The onions will be nice and soft and the sausage will have released a fair amount of oil and begun to crisp a bit when they are ready.
Remove the sausage and onions from the skillet and set aside for later. Chorizo is a bit of a greasy sausage, so there may be more oil than tan necessary for cooking the eggs in the skillet. If that is the case, just wipe off some of it with a paper towel and place the skillet back on the burner.
Season the beaten eggs really well with sea salt and fresh ground pepper, then pour into the skillet.
Begin stirring the eggs slowly and frequently when they start cooking. You want to keep them moving to cook them evenly.
When the eggs are almost done, but still a bit wet, through most of the shredded manchego cheese into the eggs and stir to mix it in. Save some cheese for topping your tacos though!
Adding cheese to scrambled eggs makes them nice and creamy, and a little bit wetter than plain scrambled eggs. Cook the eggs for just another minute or two more, then divide them amongst the tortillas.
Top the cheesy scrambled eggs with the cooked chorizo and onions, then put a bit more shredded manchego on top of it all. Because you definitely need to taste some of that cheese NOT cooked into the eggs.
I also dressed my tacos with some salsa and minced cilantro.
Some other really yummy things to top them with are:
- pickled onions
- diced green olives
- micro greens
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Chorizo and Egg Breakfast Tacos
- 2 tablespoons diced red onion
- 30 grams chorizo diced
- 1/3 cup shredded manchego cheese
- 4 large eggs beaten
- 4 corn tortillas
- sea salt and fresh ground black pepper
- Heat a large skillet to medium heat and add the chorizo.
- When the sausage begins to release some oil, add the diced onion to the skillet.
- Cook the sausage and onion until the sauage begins to crisp a bit and the onion is nice and soft.
- Remove the the sausage and onion from the pan and give it a quick wipe with a paper towel if there is too much oil in it.
- Season the beaten egg generously with sea salt and fresh ground pepper, then add to the skillet stirring often until the eggs are almost set, but still a bit runny.
- Add most of the manchego cheese to the eggs, but save a bit for garnishing the top of the tacos with.
- finsh cooking the eggs, then divide them amongst the 4 tortillas. Top with the cooked chorizo and onion, then add a sprinkle of shredded manchego cheese.
- Garnish with salsa and diced cilantro.
- If you can’t find manchego cheese, another hard cheese like parmesan or old white cheddar would be a suitable replacement.