Homemade Chorizo & Sunny Side Up Eggs on Toast
Looking for a hearty and flavorful breakfast to kickstart your day? This Homemade Chorizo & Sunny Side Up Eggs on Toast is the perfect combination of spicy, savory chorizo and rich, creamy eggs on top of crispy toast. The homemade chorizo adds bold, smoky flavors that pair beautifully with the runny yolk of the sunny side up eggs. The crispy toast provides the perfect base to soak up all the delicious juices from the chorizo and eggs, making this dish a satisfying and comforting way to begin your morning.
Equipment
- Large skillet or frying pan for cooking
- Small frying pan for eggs
- Knife and chopping board (for prepping ingredients)
- Toaster or oven for toasting bread
Ingredients
- For the Homemade Chorizo:
- 1 lb ground pork or ground beef if preferred
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cloves optional
- 1/4 teaspoon cayenne pepper adjust to taste
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- For the Eggs and Toast:
- 2 large eggs
- 2 slices of your favorite bread such as sourdough or whole wheat
- 1 tablespoon butter or oil for frying
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish optional
Instructions
- For the Homemade Chorizo:
- In a mixing bowl, combine the ground pork with all the spices—smoked paprika, chili powder, cumin, garlic powder, onion powder, cloves, cayenne, vinegar, salt, and pepper.
- Mix everything thoroughly with your hands or a spoon until the spices are evenly distributed through the meat. Let the mixture sit for 10-15 minutes to allow the flavors to meld.
- For the Eggs and Toast:
- In a large skillet, heat a little oil or butter over medium heat. Add the homemade chorizo mixture and cook for 5-7 minutes, breaking it apart as it cooks. Once the chorizo is cooked through and crispy in spots, remove from the skillet and set aside.
- Toast your bread in a toaster or under the broiler in the oven until golden and crispy.
- In a separate small frying pan, add a little butter or oil and heat over medium-low. Crack the eggs into the pan, being careful not to break the yolk. Season with salt and pepper. Cook until the whites are set but the yolks are still runny (about 2-3 minutes).
- While the eggs cook, place the toasted bread on plates. Spoon the cooked chorizo over the toast, spreading it evenly.
- Carefully place the sunny side up eggs on top of the chorizo and toast. Garnish with fresh cilantro or parsley if desired.