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9 Jun

Grilled Eggs with Mexican Chorizo

Grilling isn’t typically an early morning activity, but Grilled Eggs with Mexican Chorizo might change that. Of course, just because eggs are involved you don’t have to serve this tasty meal for breakfast. It’s also great as a side or main dish for dinner.

The method for grilling eggs is simple but ingenious: crack a raw egg into a bell pepper half and then grill until set. Cradled in the pepper, the egg cooks perfectly and the pepper is roasted by the flames, taking on a smoky, charred flavor. Fantastic as-is, you can bump the flavor up another notch by adding Mexican chorizo, a type of pork sausage that’s intensely seasoned with dried chiles, herbs and spices.

Unlike Spanish chorizo, which is cured and more similar to salami, Mexican chorizo is raw and needs to be cooked before eating. It’s sometimes sold in links, but often cooked as loose ground meat. If you’ve tasted Mexican chorizo before, you know how addictive the earthy, smoky, spicy flavor is. The flavor is so rich and complex that you might be surprised by how easy chorizo is to make at home.

Most of the seasonings you need are probably already in your spice rack: chile powder, paprika, dried oregano, cumin and cinnamon. The last, and most important, seasoning is dried chiles (either ancho or guajillo are most common) that have been re-hydrated and blended into a thick paste. Many grocery stores sell dried chiles and you can also buy them at Hispanic markets or from online spice stores.

The exact blend of spices in Mexican chorizo varies widely, depending on who’s making it. This recipe has a really nice balance of flavor; it’s neither too smoky or spicy. You can add another dried chile or some cayenne pepper to make it hotter; throw in allspice or cloves for a gentler, sweeter flavor.

Mexican chorizo tastes especially good with eggs, but can also be sautéed with dark leafy greens or tossed cold into a salad. You might even find yourself plucking pieces directly out of the skillet – it’s that good. In this recipe, though, the grilled eggs really steal the spotlight. The soft, creamy texture of the egg is amazing with the roasted pepper. Serve grilled eggs with a cup of coffee for breakfast or eat grilled eggs for dinner, either way you’re gonna love ‘em.

Makes 4 Grilled Eggs


  • 2 dried chiles, either ancho or guajillo
  • 1/4 cup apple cider vinegar
  • 1 pound of ground pork
  • 1 teaspoon chile powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 garlic cloves, finely chopped
  • 2 large bell peppers
  • 4 eggs


Use a paring knife or kitchen shears to cut the stem off the dried chiles, cut the chiles open and scrape out the seeds. (If you want spicier sausage, keep some of the seeds in the pepper.)

In a dry skillet or pot heated on high, toast the chiles on each side for about 25 seconds so they start to blister and puff up a bit. Add a few cups of water; leave the heat on until the water begins to boil and then turn off the heat, cover the pot, and let chiles soak until soft, about 30 minutes.

Drain the water and combine the chiles and vinegar in a blender. Blend until a smooth paste forms.

In a large bowl, use your hands to mix the chile paste with the ground pork and the next 7 ingredients until well combined.

Cook the chorizo in a skillet over medium heat, breaking up the meat into small pieces as it cooks. It should be cooked through and slightly browned on the outside, which will take about 8-10 minutes.

Heat the grill to high.

Cut the bell peppers in half through the stem. Scrape out the seeds and cut out the white membrane.

Crack an egg into each half of bell pepper. Sprinkle a handful of the chorizo inside the pepper.

Place the filled peppers over the hottest part of the grill – charring the skin gives it a nice smoky flavor.

Close the grill, checking on the egg’s progress once or twice as it cooks. Grille for 8-10 minutes for a soft yolk. Sprinkle with sea salt and enjoy.

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  1. Good thing I just bought bell peppers! I know what’s for dinner tonight.

    Cherice wrote on June 9th, 2012
    • Just this made this last night..SO good!
      My DH just called me at work to tell me that Chorizo and peppers are his new favorite combo.

      Lisa wrote on June 25th, 2012
  2. Whoa, how does the egg turn green at the end…? I know about the green edges of hardboiled eggs, due to the sulfur…but what’s the explanation here?

    Frank wrote on June 9th, 2012
    • Paging Dr. Seuss…

      clarevh wrote on June 9th, 2012
      • Photoshop :)

        Andrei wrote on June 9th, 2012
        • agreed… punching up the green of the pepper in photoshop …should have put a mask on the egg yolks!

          Mike C wrote on June 11th, 2012
    • Probably some light effect of the camera, like when you take a picture of someone and their eyes turn red.

      Michael wrote on June 9th, 2012
  3. Excellent idea! This one’s for breakfast tomorrow, and the Mexican Chorizo is a new and very welcome addition to our Paleo recipes.

    PaleoPete wrote on June 9th, 2012
  4. What a wonderful use and combination of many household staple food items.

    Brad wrote on June 9th, 2012
  5. +1 Dr. Seuss.

    Samantha Moore wrote on June 9th, 2012
    • What’s with the Dr. Seuss….meaning?

      Brad wrote on June 9th, 2012
      • His book, Green Eggs and Ham. It’s a popular children’s book from forever ago.

        Linda wrote on June 9th, 2012
      • I do not like them
        in a house.
        I do not like them
        with a mouse.
        I do not like them
        here or there.
        I do not like them
        I do not like green eggs and ham.
        I do not like them, Sam-I-am.

        Steve wrote on June 9th, 2012
        • Thanks for that Linda and Steve!

          Brad wrote on June 9th, 2012
  6. I can never seem to find good quality dried chiles locally. As a result, I also never get the results that recipes tell you to expect. When I open them to remove the seeds, they crumble into dust. When I toast them, they never blister, only burn. About the only thing that seems to go right is the soaking. One time I was able to manipulate the damn things well enough to make an adobo sauce for chicken, but my stomach was in so much pain immediately after eating it that it just wasn’t worth it anymore! (At least it tasted good.)

    rudy wrote on June 9th, 2012
    • Go to Rose Mountain herbs website. I buy all my spices there including chills. Excellent quality, and organic too.

      Linda wrote on June 9th, 2012
  7. Green eggs?!

    na wrote on June 9th, 2012
  8. looks epic! also looks like it needs some guac and a big leafy salad; i can’t be the only one here that uses forkfuls of spinach and arugula to sop up egg yolk.

    jensen wrote on June 9th, 2012
    • Not arugula for me, but spinach or collards. Chiffonade and saute in the fat left in the pan after the bacon is done. :)

      em wrote on June 9th, 2012
  9. Crazy! I just had chorizo and eggs this morning for breakfast, along with some banana almond pancakes.

    The eggs caught me off guard as well, I am going with the Photoshop theory on this one.

    Peter Boyle wrote on June 9th, 2012
  10. I will definitely be making this to see if the eggs turn green! I think it’s probably just the lighting of the picture though.

    K wrote on June 9th, 2012
  11. Damn, that looks good.

    Jeff wrote on June 9th, 2012
    • I couldn’t say it better than you. It looks incredible, and I am just waiting summer to visit Mexico, to try their delicious foods. Thank you for sharing with us this incredible food.

      Karl wrote on March 18th, 2015
  12. I’ve taken plenty of pictures of eggs and never had one turn out green…

    Monte Diaz wrote on June 9th, 2012
  13. The chorizo I get in the store is just nasty, and I’ve stopped getting it. And it’s not “ground pork”, per se, it’s lymph nodes and salivary glands. Making it yourself must be the way to go.

    Moshen wrote on June 9th, 2012
    • Real chorizo IS lymph nodes and salivary glands.

      Diane wrote on June 11th, 2012
  14. This recipe is very good with machaca…dried beef (jerky like) which you reconstitute with whatever liquid you prefer (brandy is good).

    NealinNevada wrote on June 9th, 2012
  15. This looks absolutely fantastic, definitely going to try it soon with my family :)

    David wrote on June 9th, 2012
  16. I’d let that pepper/vinegar paste sit on the raw pork for a few hours or overnight. Marinating in vinegar is a traditional method for neutralizing some of the negative effects of pork on red blood cells. This is something I read about in a Weston A. Price Foundation publication. In any case, this sounds fabulous!

    Debra wrote on June 9th, 2012
  17. Oh man… I usually do some sort of chorizo, pepper, and onion “hash” with some hollandaise but this looks epic. Glad I grabbed my weekend chorizo at the butcher’s this morning!

    Marc wrote on June 9th, 2012
  18. Sounds great but I would fry the eggs and place them. Not keen on grilling em!

    Matt wrote on June 10th, 2012
  19. mark

    why are these eggs green

    Martine wrote on June 10th, 2012
    • I wondered the same thing super duper green yolks.. I figure its just the picture… eeek!

      Jane wrote on June 10th, 2012
  20. This is one of those times I need a picture to decipher the American terms…

    bell pepper – capsicum
    grill – bbq
    ground pork – pork mince


    Jane wrote on June 10th, 2012
    • Grilling is cooking over an open flame. Bbq is slow-cooking using the indirect flame of a smoker. Many Americans don’t know the difference either.

      brainfan wrote on June 12th, 2012
      • In the UK a grill is what you call would call a broiler in the US. I guess we would call this flame grilling – most British kitchens don’t have this so we would have to use a gas barbeque (propane not gasolene (we call that petrol)) :-)

        WelshGrok wrote on July 8th, 2013
  21. People who keep saying “Green eggs?!” it was Photoshopped because most likely the peppers weren’t that vibrant in their original color after being grilled.

    Ray wrote on June 10th, 2012
  22. Yum!

    Chance Bunger wrote on June 10th, 2012
  23. My husband and I made this for brunch today using lamb chorizo (part of our CSA share). So totally delicious!! Thank you for this ‘egg in green pepper’ genius idea!!

    Carin wrote on June 10th, 2012
  24. Sounds amazing! I’ve never heard of grilled eggs, but now I’ll have to try it!

    TrainerMike wrote on June 11th, 2012
  25. Made this for dinner tonight with a slight variation using a ground beef/bacon/zucchini/onion/mushroom “skillet” leftover from the night before. Topped with a little sour cream, green salsa, and chipotle Tabasco, it was a lot like huevos rancheros. Very good stuff.

    Todd wrote on June 11th, 2012
  26. This is a great idea that I will put to great use. And since you’re making Mexican chorizo, why not specify Mexican oregano?

    brainfan wrote on June 12th, 2012
    • Probably should have since Mexican and Turkish are different plants. Mexican is definitely the kind to get for chorizo but can be hard to find. Thankfully, for many reasons, I live in Houston.

      Joshua wrote on June 12th, 2012
      • And it’s easy to find decent chorizo in Houston as well.

        Grace wrote on June 12th, 2012
  27. Pepper seeds **do not** contain capsaicin themselves. The seeds are connected to the pith, which does contain a large percentage of capsaicin. It may be handy to remove the seeds and pith in a fresh hot pepper, but in a dried one, you’re going to have a hell of a time scraping all the dried pith cleanly away (without turning it to dust and spreading it everywhere). Also, interestingly, there is more capsaicin found neer the root of the pepper (more pith) than the tip. Never gauge a pepper’s hotness by just sampling one portion!

    Armando Di Cianno wrote on June 12th, 2012
  28. Yum–I think I’ll try this in a Poblano pepper for that extra bit of heat! And I’m thinking just a few sprinkles of Queso Fresco on them would be really good too!

    Grace wrote on June 12th, 2012
    • Now that is a terrific idea! QF would be stupendous. I was thinking maybe some Oaxaca in the bottom of the pepper.

      Joshua wrote on June 15th, 2012
  29. thanks for the Mexican chorizo recipe! I love the taste of Cacique brand beef chorizo (beef lymph and salivary glands, cheeks, and tongue) but don’t want the soy flour and sodium nitrate it contains.

    Rella wrote on June 14th, 2012
  30. Nom nom nom nom nom! I just made this with a few tweaks and lemme tell you! YUMMY! The juices! The flavours! Wonderful! Heavenly even! I put the sweet pepper on the grill but I didn’t add the chirizo or egg to it. Instead, I sautéd onion, garlic and the chirizo in grass-fed butter. Then the eggs as well. Next I fried bammy, which is made from cassava, and the green plantains in coconut oil. Of course my camera isn’t fancy but it sure tasted yummy! I ate this in a fasted state and I am not sure but maybe that made it more satisfying. Yum nom yum nom! I’ll gorge on this! It looked lovely in the pic but the taste! I’m a satisfied woman and later, there’ll be a satisfied man in my boyfriend! Thanks Mark!

    toekneehand wrote on June 15th, 2012

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