Soy Chorizo and Fried Egg Breakfast Tacos

published Jan 22, 2020
Soy Chorizo and Fried Egg Breakfast Tacos

Vegetarian breakfast tacos made with soy chorizo.


Prep15 minutes

Cook15 minutes to 20 minutes

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Credit: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Chorizo is one of my all-time favorite ingredients to cook with. I love the combination of fatty pork with bright, punchy spices, and I use it in everything from sauces to pastas to seafood. In fact, I love it so much that one of my go-to breakfasts is a simple combination of corn tortillas, cooked chorizo, and a fried egg. It’s easy, flavorful, and can be garnished with just about anything you have in your fridge, from crumbled cheese to sliced radishes.

Now that I’m trying to eat less meat, I’m experimenting with new plant-based meat alternatives in hopes of finding ones that allow me to prepare my favorite meat-filled dishes without sacrificing flavor. My current obsession? Soy chorizo: soy-based sausages made with the same warming spices as traditional chorizo that I now use in my beloved breakfast tacos.

Credit: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

The Best, Easiest Way to Cook with Soy Chorizo

Soy chorizo can be found at Trader Joe’s, Whole Foods, and several other specialty grocery stores. It’s most commonly sold in links, similar to standard pork sausages, but is also available pre-crumbled. The typical retail price is about $5 for 12 ounces.

Soy chorizo comes encased in a thick plastic tube that makes it look just like chorizo. To remove it, simply slice the plastic open with a sharp knife or pair of scissors, and peel it away. The casing is not edible, so you can’t slice soy chorizo into rounds and cook it like you can traditional chorizo. Instead, you’ll treat it like regular, casing-free bulk sausage.

The easiest way to cook it is to heat a bit of oil in a skillet, add the chorizo, and cook until brown and crisp, breaking it into smaller pieces as it cooks (this only takes four to five minutes). The packaging instructs you to cook it until it reaches 165°F, but if you don’t have an instant-read thermometer, an easy way to tell if it is done is to look at the color. The soy chorizo should be slightly darker and very fragrant.

Soy Chorizo and Fried Egg Breakfast Tacos

Vegetarian breakfast tacos made with soy chorizo.

Prep time 15 minutes

Cook time 15 minutes to 20 minutes

Serves 6

Nutritional Info


  • 1/2 bunch

    fresh cilantro

  • 1/2 bunch

    radishes (about 5 medium radishes)

  • 5 ounces

    queso fresco or feta cheese, crumbled (about 1 cup)

  • 1

    large lime

  • 6

    medium (6-inch) corn tortillas

  • 3 tablespoons

    canola oil, divided

  • 12 ounces

    soy chorizo, such as Frieda’s or Trader Joe’s

  • 6

    large eggs

  • Kosher salt

  • Freshly ground black pepper

  • Hot sauce (optional)


  1. Coarsely chop 1/2 bunch cilantro, remove the tops and thinly slice 1/2 bunch radishes, crumble 5 ounces queso fresco cheese (about 1 cup), and cut 1 large lime into 6 wedges. Stack 6 corn tortillas and wrap in damp paper towels. Microwave for 1 minute to warm the tortillas. Keep the tortillas wrapped in paper towels and set aside.

  2. Heat 1 tablespoon of the canola oil in a 10- or 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Remove the casings from 12 ounces soyrizo and add to the pan, breaking it up into small pieces with a spatula. Cook, stirring often, until fragrant and starting to brown, 4 to 5 minutes. Transfer to a bowl and cover to keep warm.

  3. Wipe the skillet clean with a paper towel, return to medium-high heat, and add 1 tablespoon of the canola oil. Crack 3 of the large eggs directly into the skillet, season with kosher salt and black pepper, and let cook undisturbed until the whites are set and the yolks are runny, 2 to 3 minutes. Transfer the eggs onto a large plate. Repeat cooking the remaining 3 eggs in the remaining 1 tablespoon canola oil. Transfer the eggs onto the same plate with the others.

  4. To assemble the tacos, distribute 6 tortillas onto 6 plates. Top each tortilla with 1/4 cup soyrizo and 1 fried egg. Garnish with the cilantro, radishes, queso fresco, and hot sauce, if using. Serve with lime wedges.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 2 days.

Queso fresco: Queso fresco can be found in the fresh cheese section of most well-stocked grocery stores. If unavailable, substitute with crumbled feta.

Credit: Kitchn