Spicy Mexican chorizo scrambled with eggs for a protein-packed, flavorful breakfast classic. This family favorite is quick to prepare and works well for intermittent fasting meal windows.
Heat a large skillet over medium heat and add 1 tbsp vegetable oil.
Add the diced onion and sauté for 2–3 minutes until softened and translucent.
Crumble the chorizo into the skillet and cook, stirring frequently, for 5 minutes until the chorizo is fully browned and its fat is rendered.
Reduce heat to medium-low, then pour in the beaten eggs. Season with salt and black pepper.
Scramble gently, folding the eggs into the chorizo mixture and cooking until the eggs are just set but remain moist, about 2–3 minutes. Remove from heat immediately to prevent overcooking.