This Spicy Chorizo Breakfast Bowl is a vibrant one-bowl wonder that brings together smoky chorizo, creamy eggs, crispy potatoes, and fresh avocado. It’s a balanced, flavor-packed meal that turns an ordinary morning into something special.
Looking for Spicy Chorizo Breakfast Bowl inspiration? You'll love what we have! Explore more Savory Breakfast recipes or discover our Appetizer Recipes favorites.
Why You’ll Love This Spicy Chorizo Breakfast Bowl
- Flavor explosion: Smoky chorizo infuses every bite with rich, paprika-kissed flavor.
- Versatile & forgiving: Easily adapt with your favorite veggies or pantry staples.
- Indulgent yet balanced: A satisfying mix of protein, healthy fats, and carbs keeps you full.
- Texture party: Enjoy crispy, creamy, soft, and juicy contrasts in every spoonful.
Ingredients & Tools
- 225 g raw Spanish-style chorizo, casing removed
- 4 large eggs
- 450 g Yukon Gold potatoes, diced into 1.5 cm cubes
- 1 large avocado, sliced
- 1 small red onion, thinly sliced
- 2 tbsp white wine vinegar
- 1 tsp sugar
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 50 g feta cheese, crumbled
- 2 tbsp fresh cilantro or parsley, chopped
- To taste salt and freshly ground black pepper
Tools: A large skillet, a medium saucepan, a small bowl, and a good chef’s knife.
Notes: Use Spanish-style chorizo for the best flavor. Yukon Gold potatoes yield a fluffy interior and crisp exterior.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 28 g |
| Fat: | 38 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chorizo is your flavor base. Using raw, Spanish-style chorizo (not the pre-cooked, hard salami type) is key. As it cooks, it releases gorgeous red, spicy oil that we’ll use to cook the potatoes and peppers in, infusing everything with its signature smokiness.
- Don’t skip the quick-pickled onions. They only take 10 minutes to make, but their sharp, acidic bite cuts through the richness of the chorizo and eggs perfectly. It’s a simple step that elevates the whole dish from good to incredible.
- Dice your potatoes evenly. This ensures they all cook at the same rate, so you don’t end up with some burnt pieces and some undercooked, hard ones. Aim for 1.5 cm cubes—not too big, not too small.
- Get your “mise en place” ready. This recipe comes together quickly at the end, so having your peppers diced, garlic minced, and eggs cracked and ready to go will make the process smooth and stress-free.
How to Make Spicy Chorizo Breakfast Bowl
Step 1: Quick-Pickle the Onions. In a small bowl, combine the thinly sliced red onion, white wine vinegar, sugar, and a pinch of salt. Stir it all together, making sure the onions are submerged. Set this aside for at least 10 minutes—they’ll soften and turn a beautiful bright pink color, losing their harsh raw bite and becoming wonderfully tangy.
Step 2: Cook the Potatoes. Place the diced potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for about 8-10 minutes, just until they are fork-tender but not falling apart. Drain them thoroughly and let them steam-dry in the colander for a minute. This par-boiling step is the secret to getting that fluffy interior and crispy exterior later on.
Step 3: Brown the Chorizo. While the potatoes are boiling, heat a large skillet over medium-high heat. Remove the casing from the chorizo and add the sausage to the dry skillet. Use a wooden spoon to break it up into small crumbles. Cook for 5-6 minutes, until it’s browned and has released its vibrant red oil. You’ll notice the amazing smoky aroma filling your kitchen—that’s how you know it’s working.
Step 4: Crisp the Potatoes & Cook the Veg. Using a slotted spoon, remove the cooked chorizo from the skillet, leaving all that flavorful oil behind. Add the tablespoon of olive oil to the skillet, then add the par-boiled and dried potatoes. Spread them in an even layer and let them cook undisturbed for 4-5 minutes to get a golden-brown crust on one side. Then, add the diced red bell pepper and minced garlic, stirring everything together. Cook for another 4-5 minutes until the peppers have softened and the potatoes are crispy all over.
Step 5: Scramble the Eggs. Push the potato and pepper mixture to one side of the skillet. Reduce the heat to low. In a separate bowl, whisk the eggs with a pinch of salt and pepper until uniform. Pour them into the empty side of the skillet. Gently scramble them, pulling the eggs from the edges toward the center as they set. The trick is to cook them low and slow for the creamiest texture. When they are about 80% cooked—still a bit wet—fold them into the potato and chorizo mixture.
Step 6: Assemble the Bowls. Divide the hearty chorizo, potato, and egg base between two bowls. Top with slices of creamy avocado, a generous spoonful of the pickled red onions (drained), a crumbling of salty feta cheese, and a final sprinkle of fresh cilantro. The colors should be vibrant and inviting, a real feast for the eyes before you even take a bite.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers up to 2 days; eggs are best fresh.
- Freezer: Freeze chorizo-potato mix up to 1 month; thaw overnight in fridge before reheating.
- Reviving: Reheat base in a skillet over medium heat; add fresh avocado and eggs when serving.
Serving Suggestions
Complementary Dishes
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon dressing provide a fresh, crisp counterpoint to the rich, spicy bowl, cleansing the palate between bites.
- Warm, Buttery Toast or Tortillas — Perfect for scooping up any last bits of egg and chorizo from the bottom of the bowl, adding a satisfying, carb-y element.
- Seasoned Black Beans — A side of warm black beans seasoned with cumin and a pinch of salt adds extra fiber and protein, making the meal even more substantial and hearty.
Drinks
- A Bloody Mary — The spicy, savory notes of the cocktail are a classic match for the chorizo, and the celery garnish adds another layer of freshness.
- Fresh Orange Juice or a Mimosa — The bright, sweet acidity of orange juice cuts through the fat of the chorizo beautifully, while the bubbles in a mimosa make the whole meal feel like a celebration.
- Iced Coffee with a Cinnamon Stick — The slight bitterness of coffee and the warm spice of cinnamon complement the smoky paprika in the dish without overpowering it.
Something Sweet
- Churros with Chocolate Dipping Sauce — Staying with the Spanish theme, these crispy, sugary dough sticks are a delightful and fun way to end a brunch, especially with a rich, dark chocolate sauce.
- Fresh Fruit Platter with Mint — A simple assortment of ripe berries, melon, and pineapple offers a light, juicy, and refreshing finish that balances the savory start to your day.
- Orange and Almond Cake — This moist, gluten-free cake has a deep, citrusy flavor and nutty texture that feels sophisticated and satisfying without being overly heavy after a rich meal.
Top Mistakes to Avoid
- Mistake: Overcrowding the skillet with the potatoes. If you dump all the potatoes in at once, they’ll steam instead of crisp up. Give them space in a single layer for that perfect golden-brown crust.
- Mistake: Using pre-cooked chorizo. The hard, salami-like chorizo won’t release the same amount of flavorful oil that you need to cook the rest of the ingredients in. It also has a very different, drier texture. I’ve messed this up before too, and it just isn’t the same.
- Mistake: Overcooking the eggs. Eggs continue to cook from residual heat even after you take them off the stove. If you scramble them until they look completely dry in the pan, they’ll be rubbery by the time they hit the bowl. Pull them off while they’re still a bit wet and glossy.
- Mistake: Skipping the potato par-boiling step. It might seem like an extra pot to wash, but boiling the potatoes first is non-negotiable for that fluffy interior. Trying to fry raw diced potatoes will result in a burnt outside and a hard, uncooked center.
Expert Tips
- Tip: Render the chorizo fat slowly. Don’t rush the chorizo on high heat. Cooking it over a solid medium heat allows the fat to render out properly, resulting in crispy, browned meat and plenty of flavorful oil for the next steps.
- Tip: Add a splash of water to your eggs. When whisking your eggs, add about a tablespoon of cold water per egg. The water turns to steam as the eggs cook, creating an incredibly light and fluffy scramble that’s a dream to eat.
- Tip: Season your potatoes in the water. Salting the water you boil the potatoes in is the best way to get seasoning all the way through, not just on the surface. It makes a world of difference in the final flavor.
- Tip: Customize your heat level. Love more spice? Add a finely chopped jalapeño with the bell peppers. Prefer it milder? Seek out a sweet (dulce) Spanish chorizo instead of a picante one. You’re in control.
FAQs
Can I make any part of this breakfast bowl ahead of time?
Absolutely! You can par-boil the potatoes and store them in the fridge for up to 2 days. The pickled onions can be made several days in advance—they actually get better. You can also cook the chorizo and veggie mixture, then simply reheat it in the skillet and scramble fresh eggs when you’re ready to serve. The eggs are really the only component that’s best made fresh for optimal texture.
What’s a good vegetarian substitute for the chorizo?
You have a couple of great options! Plant-based chorizo is widely available now and works wonderfully. Alternatively, you can use a cup of black beans, seasoned aggressively with smoked paprika, cumin, garlic powder, and a pinch of chili flakes sautéed in a bit of olive oil. It won’t be exactly the same, but it will be delicious in its own right.
My potatoes are sticking to the pan. What should I do?
This usually means your pan wasn’t hot enough or you moved them too soon. Make sure the oil is shimmering before adding the potatoes, and let them form a crust for a few minutes before you try to flip or stir them. A well-seasoned cast-iron or non-stick skillet is your best friend here.
Can I use a different type of potato?
You can, but the results will vary. Yukon Golds are ideal for their buttery texture and thin skin. Russet potatoes will get fluffier but can fall apart more easily. Red potatoes hold their shape well but won’t get quite as crispy. Avoid waxy potatoes like fingerlings for this application.
How can I make this dish less spicy for kids?
Easy! Use a mild (dulce) chorizo instead of a spicy (picante) one. You can also omit the smoked paprika from the potatoes if you’re sensitive. The dish will still be packed with flavor from the garlic and bell peppers, just without the intense heat that might be too much for little palates.
Spicy Chorizo Breakfast Bowl
Make a delicious Spicy Chorizo Breakfast Bowl with eggs, potatoes & avocado. A flavor-packed, easy meal perfect for brunch or a hearty breakfast. Get the recipe!
Ingredients
For the Ingredients
-
225 g raw Spanish-style chorizo (casing removed)
-
4 large eggs
-
450 g Yukon Gold potatoes (diced into 1.5 cm cubes)
-
1 large avocado (sliced)
-
1 small red onion (thinly sliced)
-
2 tbsp white wine vinegar
-
1 tsp sugar
-
1 red bell pepper (diced)
-
2 cloves garlic (minced)
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
50 g feta cheese (crumbled)
-
2 tbsp fresh cilantro or parsley (chopped)
-
salt and freshly ground black pepper (to taste)
Instructions
-
In a small bowl, combine the thinly sliced red onion, white wine vinegar, sugar, and a pinch of salt. Stir it all together, making sure the onions are submerged. Set this aside for at least 10 minutes—they’ll soften and turn a beautiful bright pink color, losing their harsh raw bite and becoming wonderfully tangy.01
-
Place the diced potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for about 8-10 minutes, just until they are fork-tender but not falling apart. Drain them thoroughly and let them steam-dry in the colander for a minute. This par-boiling step is the secret to getting that fluffy interior and crispy exterior later on.02
-
While the potatoes are boiling, heat a large skillet over medium-high heat. Remove the casing from the chorizo and add the sausage to the dry skillet. Use a wooden spoon to break it up into small crumbles. Cook for 5-6 minutes, until it’s browned and has released its vibrant red oil. You’ll notice the amazing smoky aroma filling your kitchen—that’s how you know it’s working.03
-
Using a slotted spoon, remove the cooked chorizo from the skillet, leaving all that flavorful oil behind. Add the tablespoon of olive oil to the skillet, then add the par-boiled and dried potatoes. Spread them in an even layer and let them cook undisturbed for 4-5 minutes to get a golden-brown crust on one side. Then, add the diced red bell pepper and minced garlic, stirring everything together. Cook for another 4-5 minutes until the peppers have softened and the potatoes are crispy all over.04
-
Push the potato and pepper mixture to one side of the skillet. Reduce the heat to low. In a separate bowl, whisk the eggs with a pinch of salt and pepper until uniform. Pour them into the empty side of the skillet. Gently scramble them, pulling the eggs from the edges toward the center as they set. The trick is to cook them low and slow for the creamiest texture. When they are about 80% cooked—still a bit wet—fold them into the potato and chorizo mixture.05
-
Divide the hearty chorizo, potato, and egg base between two bowls. Top with slices of creamy avocado, a generous spoonful of the pickled red onions (drained), a crumbling of salty feta cheese, and a final sprinkle of fresh cilantro. The colors should be vibrant and inviting, a real feast for the eyes before you even take a bite.06
Not what you're looking for?
