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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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June 09 2012

Grilled Eggs with Mexican Chorizo

By Worker Bee
59 Comments

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

Ingredients:

  • 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

Instructions:

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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59 thoughts on “Grilled Eggs with Mexican Chorizo”

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

    1. 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.

  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?

        1. agreed… punching up the green of the pepper in photoshop …should have put a mask on the egg yolks!

    1. Probably some light effect of the camera, like when you take a picture of someone and their eyes turn red.

  3. Excellent idea! This one’s for breakfast tomorrow, and the Mexican Chorizo is a new and very welcome addition to our Paleo recipes.

      1. His book, Green Eggs and Ham. It’s a popular children’s book from forever ago.

      2. 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
        anywhere.
        I do not like green eggs and ham.
        I do not like them, Sam-I-am.

  4. 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.)

    1. Go to Rose Mountain herbs website. I buy all my spices there including chills. Excellent quality, and organic too.

  5. 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.

    1. Not arugula for me, but spinach or collards. Chiffonade and saute in the fat left in the pan after the bacon is done. 🙂

  6. 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.

  7. 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.

    1. 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.

  8. I’ve taken plenty of pictures of eggs and never had one turn out green…

  9. 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.

  10. This recipe is very good with machaca…dried beef (jerky like) which you reconstitute with whatever liquid you prefer (brandy is good).

  11. This looks absolutely fantastic, definitely going to try it soon with my family 🙂

  12. 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!

  13. 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!

  14. Sounds great but I would fry the eggs and place them. Not keen on grilling em!

    1. I wondered the same thing super duper green yolks.. I figure its just the picture… eeek!

  15. This is one of those times I need a picture to decipher the American terms…

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

    🙂

    1. 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.

      1. 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)) 🙂

  16. 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.

  17. 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!!

  18. Sounds amazing! I’ve never heard of grilled eggs, but now I’ll have to try it!

  19. 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.

  20. This is a great idea that I will put to great use. And since you’re making Mexican chorizo, why not specify Mexican oregano?

    1. 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.

  21. 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!

  22. 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!

    1. Now that is a terrific idea! QF would be stupendous. I was thinking maybe some Oaxaca in the bottom of the pepper.

  23. 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.

  24. 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!

  25. I found that frying these in red palm oil imparts a nice flavor, too.

  26. have to try it!

    are the seed in chilli pepper ok to eat? i thought we’re not supposed to have seeds.

    cheers,

  27. I’ve been trying to slyly wean the family off the potato chip, white bread, pasta addiction and this is a huge addition to the arsenal. I used grocery store chorizo in my test run and added a T of shredded 4 cheese Mex mix to each pepper before the egg. Child #2 got chopped ham instead of the chorizo, cause she’s super fussy. Huge hit all around! Super yummy and the concept is really intriguing for kids who are reluctant to step out of the box. Will try the homemade chorizo next time and hunt down some queso fresco. Consensus was yellow>red>green peppers for both taste and texture, so probably won’t bother with green next time.

  28. I just tried this chorizo with lean ground beef and it was outstanding! I usually find sausage recipes, once adapted, are bland and lackluster. This was super full of flavor and tasted like any professionally made chorizo I’ve ever had. Topped with over medium eggs and grilled peppers it was even better. This belongs in your recipe book next to your Eggs Benedict Salad!

  29. Oh yum! I make my chorizo with smoked paprika. Chorizo, taco meat, etc is a great way to sneak in organ meats 🙂

  30. just eating this, without chilli but it’s damn good though

  31. Made this with Beef Chorizo (same ingredients just a little a little fat for moisture if u use lean beef) It was so freaking good. I ate it, my husband and my 17yr old and 11yr old. Thanks for an awesome recipe that was easy for a beginner like me 🙂