One-Pan Chorizo Egg Scramble

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 12 oz Mexican chorizo
• 8 large eggs
• 1 cup diced red bell pepper
• 3/4 cup diced onion
• 3 cloves minced garlic
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 8 small warm corn tortillas

Instructions

1. 1Heat a large 12-inch nonstick skillet over medium heat and add the olive oil, swirling to coat the bottom evenly.
2. 2Crumble the chorizo into the hot pan and cook, breaking it up with a wooden spoon, until browned and cooked through with rendered fat, about 6 to 8 minutes.
3. 3Add the diced onion and red bell pepper to the chorizo, stirring frequently until the vegetables soften and turn lightly golden at the edges, roughly 4 minutes.
4. 4Stir in the minced garlic and smoked paprika, cooking just until fragrant, about 30 seconds, so the spices bloom without burning.
5. 5Crack the eggs into a bowl, season with salt and black pepper, and whisk until the yolks and whites are fully combined and slightly frothy.
6. 6Pour the whisked eggs over the chorizo and vegetable mixture in the skillet. Let them sit undisturbed for 20 seconds, then gently push and fold with a spatula from the edges toward the center.
7. 7Continue folding slowly over medium-low heat until the eggs form soft, creamy curds that are just set but still moist, about 3 to 4 minutes total; avoid overcooking so they stay tender.
8. 8Sprinkle the shredded cheese evenly across the top, cover the skillet briefly for 1 minute so it melts into gooey pockets, then remove from heat.
9. 9Scatter the chopped cilantro over the scramble, give one gentle final fold, and divide among plates. Serve immediately with warm corn tortillas on the side for scooping.