Chorizo and Eggs - For the Carnivore Diet
This carnivore classic leans on the flavor already inside the chorizo. Render the sausage until savory and browned, then gently fold in eggs for a buttery, soft scramble that’s hearty and protein-dense.
Fresh Mexican chorizo is ideal for a crumbly, juicy skillet; remove the casing so it browns evenly. If your chorizo is very lean, add a touch of butter or tallow; if it’s extra fatty, spoon off a little to your preference. Optional dairy like heavy cream or cheese can enrich the eggs while keeping things strictly animal-based.
Serve hot straight from the pan. It’s great on its own or alongside crispy bacon or pork rinds for added crunch. Leftovers keep well in the fridge for up to two days; rewarm gently over low heat with a knob of butter to keep the eggs tender.
Ingredients
- 8 oz (225 g) fresh Mexican chorizo, casings removed
- 6 large eggs
- 1 tablespoon butter, beef tallow, or bacon fat
- Salt to taste
- Optional: 2 tablespoons heavy cream
- Optional: 2 oz shredded melting cheese (cheddar or Oaxaca)
Instructions
- Preheat a skillet over medium heat. Add chorizo and cook 4–6 minutes, breaking it up, until browned and the fat renders.
- Assess the fat in the pan: add butter/tallow if it looks dry, or spoon off a little if there’s more than you want to keep.
- Whisk eggs with a pinch of salt (and heavy cream if using) until just combined.
- Reduce heat to medium-low. Pour eggs into the chorizo and stir slowly with a spatula, scraping the pan as curds form.
- Cook 60–90 seconds until softly set and glossy. Fold in cheese, if using, then turn off heat and let rest 30–60 seconds.
- Taste for salt and serve immediately.