If you’re tired of sweet breakfasts, try this savory Chorizo and Egg Oatmeal. It’s a hearty, delicious meal that combines creamy oats with spicy chorizo and a runny egg. Perfect for a quick and satisfying start to your day.
Looking for Chorizo and Egg Oatmeal inspiration? You'll love what we have! Explore more Savory Oatmeal recipes or discover our Chicken Breast Recipes favorites.
Why You’ll Love This Chorizo and Egg Oatmeal
- Flavor explosion: Spicy chorizo, creamy oats, and silky egg yolk create a perfect savory balance.
- Versatile & forgiving: Works with any chorizo type or oat variety—easy to adapt.
- Long-lasting energy: Protein and fiber keep you full and energized all morning.
- Quick to make: Ready in under 20 minutes, perfect for busy mornings or lazy weekends.
Ingredients & Tools
- 150 g cooking chorizo, casing removed
- 2 large eggs
- 80 g quick-cook oats
- 480 ml chicken or vegetable broth
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 15 ml olive oil
- 30 g grated sharp cheddar cheese
- 2 tbsp fresh chopped parsley or cilantro
- Salt and black pepper to taste
- Pinch of smoked paprika (optional, for garnish)
Tools: Medium saucepan, non-stick skillet, wooden spoon, small bowl for eggs
Notes: Using broth instead of water adds a deep savory base. Sharp cheddar melts into the oats for a wonderful, cheesy pull.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 30 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- What kind of chorizo should I use? I typically use raw, Mexican-style chorizo for its loose, crumbly texture and vibrant spice. If you’re using Spanish chorizo, which is firmer and cured, just dice it finely. The flavor will be a bit smokier.
- Can I make this with rolled oats instead? Absolutely! You’ll just need to increase the broth slightly (to about 550 ml) and simmer for 18-20 minutes until they’re tender. The texture will be a bit heartier, which is also lovely.
- Don’t skip the aromatics. That finely chopped shallot and garlic are the foundation of flavor here. They soften and sweeten in the chorizo fat, creating an incredible base for the oats.
- Get your eggs ready. Have your eggs cracked into a small bowl before you start cooking the oatmeal. Things move quickly at the end, and you don’t want to be fumbling with eggshells while your oats are ready.
How to Make Chorizo and Egg Oatmeal
Step 1: Start by cooking the chorizo. Heat the olive oil in your saucepan over medium heat. Add the chorizo (casings removed) and use your wooden spoon to break it up into small crumbles. Cook for 4-5 minutes, until it’s browned and has released its flavorful red oil. You’ll notice the kitchen filling with an incredible smoky aroma.
Step 2: Sauté the aromatics. Add the finely chopped shallot to the pan with the chorizo and cook for 2-3 minutes until it’s softened and translucent. Then, stir in the minced garlic and cook for just another 30 seconds until fragrant—be careful not to burn it!
Step 3: Toast the oats. Add the dry, quick-cook oats directly to the pan and stir them into the chorizo and aromatics. Let them toast for about a minute. You’ll hear a faint sizzle and the oats will smell nutty. This simple step adds a wonderful depth of flavor to the final dish.
Step 4: Simmer the oatmeal. Pour in the broth, give everything a good stir to combine, and bring it to a lively simmer. Once bubbling, reduce the heat to low and let it cook for 4-5 minutes, stirring occasionally, until the oats are tender and have absorbed most of the liquid. The texture should be thick and creamy.
Step 5: Cook your eggs. While the oatmeal is simmering, heat your non-stick skillet over medium-low heat with a tiny drizzle of oil. Gently pour in the eggs you cracked earlier and cook them sunny-side up, or to your preferred doneness. For a runny yolk (my favorite here), it should take about 3-4 minutes. Season the whites with a pinch of salt and pepper.
Step 6: Finish and assemble. Turn off the heat under your oatmeal and stir in the grated cheddar cheese until it’s melted and gooey. Divide the cheesy chorizo oatmeal between two bowls. Carefully slide a cooked egg on top of each serving. Garnish with your fresh herbs and that optional pinch of smoked paprika for an extra kick of color and smoke.
Storage & Freshness Guide
- Fridge: Store oatmeal (without egg) in an airtight container for up to 3 days.
- Freezer: Freeze oatmeal for up to 1 month; thaw overnight in fridge before reheating.
- Reviving: Reheat on stovetop with a splash of broth; top with a freshly cooked egg.
Serving Suggestions
Complementary Dishes
- A simple avocado slice — Its cool, creamy fat provides a lovely, fresh contrast to the spicy, rich oatmeal.
- Buttered toast soldiers — Perfect for dipping into the runny egg yolk and savory oats, adding a delightful crunch.
- Quick-pickled red onions — Their sharp, acidic bite cuts through the richness and brightens up the whole dish beautifully.
Drinks
- A bold, dark roast coffee — Its bitterness stands up to the spices in the chorizo and makes for a classic, comforting pairing.
- Freshly squeezed orange juice — The sweetness and acidity are a fantastic palate cleanser between bites of the savory oatmeal.
- A light, crisp lager — If you’re enjoying this for brunch, a cold beer complements the smokiness of the chorizo wonderfully.
Something Sweet
- Fresh berries with a dollop of yogurt — After a savory meal, a little fruit and cream feels light, refreshing, and perfectly satisfying.
- A square of dark chocolate — Just a small piece provides a bittersweet finish that contrasts nicely with the lingering spices.
- Mini cinnamon-sugar doughnut holes — Because sometimes you just need a little warm, sugary treat to round everything out.
Top Mistakes to Avoid
- Mistake: Using instant oatmeal packets. These are often pre-sweetened and contain other flavorings that will clash horribly with the savory ingredients. Stick to plain quick-cook or rolled oats.
- Mistake: Overcooking the eggs. The joy of this dish is breaking into that runny yolk and letting it mingle with the oats. A hard, fully-cooked yolk just doesn’t provide the same saucy, luxurious experience.
- Mistake: Skipping the toasting step for the oats. I know it’s just one extra minute, but it transforms the flavor of the oats from bland to nutty and robust, making them a much better partner for the chorizo.
- Mistake: Not seasoning at the end. Chorizo and broth can be salty, so always taste your oatmeal after the cheese has melted in before adding any extra salt. You’ll likely just need a crack of black pepper.
Expert Tips
- Tip: Render the chorizo fat properly. Take the time to really cook the chorizo until its fat has fully rendered out and it’s nicely browned. This fat is liquid gold—it’s what you’ll use to cook your shallots and toast your oats, infusing the entire dish with flavor.
- Tip: Swirl the pan for perfect sunny-side-up eggs. After adding the eggs to the skillet, add a teaspoon of water and immediately cover the pan with a lid. The steam will cook the tops of the whites without overcooking the yolk, giving you perfectly set whites and a gloriously runny center.
- Tip: Make a double batch for meal prep. The chorizo oatmeal (without the egg) reheats beautifully for up to 3 days. Just store it in the fridge and add a freshly fried egg when you’re ready to eat for a nearly-instant breakfast.
- Tip: Add a splash of acidity at the end. A small squeeze of lime juice or a dash of hot sauce stirred in right before serving can lift all the flavors and add a welcome layer of brightness.
FAQs
Can I make this recipe vegetarian?
Absolutely! The beauty of this dish is its adaptability. For a vegetarian version, use a plant-based chorizo (many great options are available now) or even crumbled, spiced tempeh. You’ll still follow the same steps, and you might want to add an extra half tablespoon of olive oil to compensate for the lack of rendered chorizo fat. The result is still deeply savory and incredibly satisfying.
My oatmeal turned out too thick. What can I do?
No worries, this is an easy fix! Simply stir in a splash more broth or even hot water, a tablespoon at a time, until it reaches your desired consistency. Oats can vary in how much liquid they absorb, so don’t be afraid to adjust. If it’s too thin, just let it simmer for another minute or two.
What’s the best way to reheat leftovers?
The oatmeal (sans egg) reheats best on the stovetop. Add it to a saucepan with a couple of tablespoons of broth or water to loosen it up, and warm it over medium-low heat, stirring frequently. I don’t recommend the microwave as it can make the oats gummy. Always cook a fresh egg to top it with!
Can I use steel-cut oats instead?
You can, but it will change the recipe significantly. Steel-cut oats take much longer to cook (around 20-30 minutes) and have a chewier, less creamy texture. If you want to try it, use a 1:4 ratio of oats to liquid and simmer until tender, adding the chorizo and aromatics in the last 10 minutes of cooking so they don’t burn.
Is this dish spicy?
It has a gentle, warming spice from the chorizo, but it’s not overwhelmingly hot. The creaminess of the oats and the richness of the egg yolk really mellow it out. If you’re sensitive to spice, look for a mild chorizo. If you love heat, feel free to add a pinch of red pepper flakes with the garlic or finish it with a spicy hot sauce.
Chorizo And Egg Oatmeal
Make savory Chorizo and Egg Oatmeal in 20 minutes! A protein-packed, spicy breakfast with creamy oats and a runny egg. Get the easy recipe now!
Ingredients
For the Ingredients
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150 g cooking chorizo (casing removed)
-
2 large eggs
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80 g quick-cook oats
-
480 ml chicken or vegetable broth
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1 small shallot (finely chopped)
-
1 garlic clove (minced)
-
15 ml olive oil
-
30 g grated sharp cheddar cheese
-
2 tbsp fresh chopped parsley or cilantro
-
Salt (to taste)
-
black pepper (to taste)
-
Pinch smoked paprika (optional, for garnish)
Instructions
-
Start by cooking the chorizo. Heat the olive oil in your saucepan over medium heat. Add the chorizo (casings removed) and use your wooden spoon to break it up into small crumbles. Cook for 4-5 minutes, until it’s browned and has released its flavorful red oil.01
-
Sauté the aromatics. Add the finely chopped shallot to the pan with the chorizo and cook for 2-3 minutes until it’s softened and translucent. Then, stir in the minced garlic and cook for just another 30 seconds until fragrant—be careful not to burn it!02
-
Toast the oats. Add the dry, quick-cook oats directly to the pan and stir them into the chorizo and aromatics. Let them toast for about a minute. You’ll hear a faint sizzle and the oats will smell nutty.03
-
Simmer the oatmeal. Pour in the broth, give everything a good stir to combine, and bring it to a lively simmer. Once bubbling, reduce the heat to low and let it cook for 4-5 minutes, stirring occasionally, until the oats are tender and have absorbed most of the liquid. The texture should be thick and creamy.04
-
Cook your eggs. While the oatmeal is simmering, heat your non-stick skillet over medium-low heat with a tiny drizzle of oil. Gently pour in the eggs you cracked earlier and cook them sunny-side up, or to your preferred doneness. For a runny yolk (my favorite here), it should take about 3-4 minutes. Season the whites with a pinch of salt and pepper.05
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Finish and assemble. Turn off the heat under your oatmeal and stir in the grated cheddar cheese until it’s melted and gooey. Divide the cheesy chorizo oatmeal between two bowls. Carefully slide a cooked egg on top of each serving. Garnish with your fresh herbs and that optional pinch of smoked paprika for an extra kick of color and smoke.06
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