If you bought a package of Mexican chorizo in a tube, cut open the end of the package and squeeze the chorizo out.
Use a serrated knife so the chorizo doesn’t squirt out of the casing as you try to cut the links.
As long as you turn chorizo links frequently as they grill, the chorizo will be perfectly cooked.
If you don’t want to add vegetables, skip this step.
Cook the onion so it just softens a little.
Cook the vegetables until the garlic becomes fragrant and the tomatoes soften.
Some brands of Mexican chorizo don’t have this casing, so all you have to do is open the package! If you’d rather use cured Spanish chorizo, chop it into fine pieces and use it instead of the fresh chorizo. Keep in mind that since it’s fully cured, you just need to reheat it for a few minutes in the skillet before adding the eggs.
Chorizo releases a lot of grease once it’s cooked. If you don’t want to leave this in the skillet, carefully hold a lid over the skillet and drain the grease into a heat-proof container. Then, discard the grease.
Cook the chorizo until it’s crumbly and firm. If you have an instant-read meat thermometer, push it into a piece of chorizo to see if it’s reached 160 °F (71 °C).
Refrigerate leftover chorizo and eggs in an airtight container for up to 1 week.
For a more delicate flavor, use 5 shallots instead. Peel the shallots and slice each in 1/2. Then, spread them in the skillet.
Brushing the chorizo will help them brown as they roast.
The time it takes to roast the chorizo will depend on the brand and size of the links. Begin checking them after they’ve cooked for 20 minutes.
Put leftover links in an airtight container and refrigerate them for up to 4 days.
If you use a charcoal grill, the chorizo links will get an extra-smoky flavor.
If you’d like to serve more people, double or triple the recipe.
If the links aren’t fully cooked, check them again after 5 minutes.
Refrigerate leftover chorizo links for up to 4 days in an airtight container.
