Chorizo, Eggs, and Parmesan
Bacon and eggs may be the classic American breakfast, but Chorizo, Eggs, and Parmesan deserves equal star status. Crispy bits of savory chorizo paired with a rich, runny yolk create the kind of breakfast that feels both rustic and indulgent. Finished with pillowy, nutty Parmesan, each bite is savory, creamy, and irresistible.
Jump to RecipeIngredients
Organize the ingredients – ground chorizo, eggs, parmesan, and parsley. Arugula for plating is optional.
Cooking the Chorizo
Place chorizo in a large nonstick pan over medium high heat. No oil necessary. As chorizo cooks, use a spatula to break the chorizo into small pieces. (The more cooked the chorizo gets, the easier it will be to break it into smaller pieces.) As the cooking progresses it may be necessary to lower the heat to medium. Cook until chorizo has browned with crispy bits forming on many of the pieces, approximately 10-15 minutes. Transfer chorizo to a bowl. No need to clean pan.
Cooking the Fried Eggs
Place pan back on the burner over medium high heat. There should be enough chorizo oil in the pan for the eggs, but if not, add one tablespoon of olive oil. Crack two eggs into a separate small bowl. Make sure not to damage the yolks when cracking the eggs. Remove any shell pieces, if necessary. Carefully pour the eggs into the hot pan. Place a lid over the pan. This accomplishes two goals…1) avoids splatter and 2) creates an over-easy fried egg from the trapped moister from the lid without the need to flip the eggs. But if you prefer to use your spatula to flip the eggs, that’s perfectly fine too. Cook eggs for 2-3 minutes for runny yolks. You’ll know the eggs are cooked when a white, opaqueness forms over the yolks.
Assembly
While eggs are cooking, place a handful of arugula on a medium-sized plate (if desired) and then sprinkle a 1/4-1/3 cup of the chorizo on top. Once the eggs are cooked, add them on top of the chorizo and finish with one tablespoon of parmesan and 1/2 teaspoon of chopped parsley (if desired).
Chorizo, Eggs, and Parmesan
Ingredients
- 1 lb. Ground Chorizo make sure it’s gluten free
- 2 large eggs per person any color
- 1 tablespoon parmesan grated (freshly grated, if possible for a lighter, fluffier taste)
- 1 tablespoon olive oil if needed
- 1/2 teaspoon parsley flat leaf or Italian, finely chopped, optional
- Handful of arugula for plating if desired
Instructions
Cooking the Chorizo
- Place chorizo in a large nonstick pan over medium high heat. No oil necessary. As chorizo cooks, use a spatula to break the chorizo into small pieces. (The more cooked the chorizo gets, the easier it is to break into smaller pieces.) As the cooking progresses it may be necessary to lower the heat to medium. Cook until chorizo has browned with crispy bits forming on many of the pieces , approximately 10-15 minutes. Transfer chorizo to a bowl and set aside. No need to clean pan.
Cooking the Fried Eggs
- Place pan back on the burner over medium high heat. There should be enough chorizo oil in the pan for the eggs, but if not, add one tablespoon of olive oil. Crack two eggs into a separate small bowl. Make sure not to damage the yolks when cracking the eggs. Remove any shell pieces, if necessary. Carefully pour the eggs into the hot pan. Place a lid over the pan. This accomplishes two goals…1) avoids splatter and 2) creates an over-easy fried egg from the trapped moister from the lid without the need to flip the eggs. But if you prefer to use your spatula to flip the eggs, that’s perfectly fine too. Cook eggs for 2-3 minutes for runny yolks. You'll know the eggs are cooked when a white, opaqueness forms over the yolks. (See recipe photo.)
Assembly
- While eggs are cooking, place a handful of arugula on a medium-sized plate and sprinkle a 1/4-1/3 cup of the chorizo on top. Once the eggs are cooked, add them on top of the chorizo and finish with one tablespoon of parmesan and 1/2 teaspoon of chopped parsley (if desired).
Notes
Recipe created by me.
If you like this recipe, you may also like these other GFchow recipes. Crispy Fried Eggs, Deluxe Avocado Toast, and French-Inspired Herb Baked Eggs.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
