Create the breakfast you can't wait to wake up to with my spicy Chorizo and Eggs recipe. You're going to find layer upon layer of flavor permeating this Southwestern style breakfast.
It's also a low carb start to the day and packed full of protein with eggs, chorizo and Cotija cheese. I just love how all the flavors compliment one another.
This Spicy Chorizo and egg recipe is: Keto-Friendly, Low Carb and Gluten Free.
SPICY CHORIZO AND EGGS SKILLET
Here's a different approach to a traditional shakshuka. Instead of classic Mediterranean flavors found in shakshuka, we're going to make this with a wonderful Southwestern flair utilizing chorizo, fire-roasted tomatoes, chilis, and more.
Recently, I was fortunate enough to take a trip to visit my sister in Arizona. While there, I experienced some of the very best southwest and Mexican dishes I've ever encountered. We went to hole-in-the-wall places and experienced some taste sensations.
The Chorizo and Eggs breakfast skilled should have just enough spice to make things interesting but not so much that you start your day off with burning lips and watering eyes.
Instead, there's a nice heat from the chorizo, good acid from the tomatoes, and a little fat from the eggs. When it all comes together, it's just delightful to eat. I love just placing the skillet on the counter and having everyone dig right in. For some reason, it just feels right.
The STruggle is REAl
Over the last year, I've fallen off the low carb way of eating and I know I'm not the only one. I've gained back over 50lbs and have tried desperately to kick-start myself back into ketosis... but it hasn't worked so far.
It's been a long and painful journey gaining so much weight back. I've learned that restarting low carb is so much harder than I'd ever imagined, but I have a plan that I want to share.
I will be documenting my return to the low carb lifestyle on this site. If you're interested in following along, be sure to subscribe below.
Restarting Low Carb
Is this Spicy Chorizo and Eggs Recipe Low Carb or Keto Friendly?
You bet it is! Our Spicy Chorizo and Eggs Skillet is a knockout choice for anyone following a low carb or keto lifestyle. Packed with high-protein ingredients like eggs and chorizo, and low in carbs with a mix of nutritious veggies, this dish is perfectly aligned with keto guidelines.
The absence of high-carb elements such as grains or added sugars makes it an ideal choice for a hearty, flavorful breakfast that keeps you right on track with your low carb or keto goals. So, go ahead and enjoy this delicious, guilt-free meal that’s not just tasty but also keeps your carb count in check!
HOMEMADE CHORIZO VS. STORE BOUGHT CHORIZO
So I just posted up a really nice recipe for how to make Homemade Chorizo. I made the recipe simply due to the fact that I don't love most store bought chorizo. Here are the reasons to take a few extra minutes to make homemade chorizo to use in this Chorizo Egg Skillet:
- Homemade Chorizo allows you to control the heat.
- Homemade Chorizo is less greasy (typically) than store bought.
- There are no preservatives or artificial anything in homemade chorizo.
- There is typically less salt in homemade chorizo.
- It just tastes better.
When I first made the Chorizo Egg Skillet a couple years ago, I used a tube of chorizo from the store. I thought it would be the consistency of sausage, but it was more like meaty mush coming out of the tube.
The flavor was okay but it had so much grease that it saturated two folded paper towels. Nobody wants that. With homemade chorizo, you'll have a consistently delicious outcome every time without the puddles of orange grease.
Making the Chorizo and Eggs Recipe:
Follow along with me to make this spicy chorizo and eggs recipe in your own kitchen.
To make the chorizo and eggs skillet, start by preheating your oven to 400°F. Cook the chorizo in an oven-proof skillet until it's done, then set it aside.
Add olive oil, onions, and a pinch of salt in the same skillet, cooking until the onions are translucent. Next, cook peppers, Fresno chili or jalapeno, and garlic until the peppers soften. Stir in a can of mild diced green chilis, followed by a can of fire-roasted tomatoes, salt, and pepper.
Return the chorizo to the skillet and mix well. Create 4-6 wells in the mixture and sprinkle cotija cheese over the top. Crack the eggs into the wells, sprinkle cilantro over the dish, and bake in the oven for 5-7 minutes until the eggs are set to your liking.
Serve hot, directly from the skillet, adding more cotija cheese if desired. See the recipe card for pictures to follow along with too.
Storing, Reheating, and Freezing for Spicy Chorizo and Eggs Skillet
Storing: Keep any leftovers of your Spicy Chorizo and Eggs Skillet in an airtight container in the refrigerator. It should stay fresh for up to 4 days. Keep in mind, these eggs don't like to be reheated. I would just make some eggs fresh when reheating the chorizo.
Reheating: Gently reheat on the stovetop over medium heat to maintain the texture and flavors.
Freezing: This dish freezes well. Just portion it into freezer-safe containers or bags. It'll be good for about 2-3 months. When you're ready to enjoy it again, thaw it in the refrigerator overnight and reheat as suggested. This makes for a quick, delicious breakfast or meal anytime!
DELICIOUS BREAKFAST RECIPES
Looking for some additional inspiration to get your day started? Give some of these recipes a try:
Broccoli Cheddar Frittata - Dive into the perfect blend of nutritious broccoli and melting cheddar in this easy-to-make, crowd-pleasing frittata.
Heavenly Homemade Hash Browns (not low carb) - Crispy, golden, and utterly delicious, these homemade hash browns are a must-try for a classic comfort breakfast.
Sweet Fennel Sausage - Experience the unique and savory blend of sweet and aromatic fennel in these homemade sausages that will elevate your breakfast game.
True Southern Style Grits (not low carb) - Get a taste of the South with these creamy, buttery grits, a traditional favorite that's the soul of comfort food.
Sausage Stuffed Zucchini - Revel in the harmonious blend of juicy sausage encased in fresh zucchini, creating a breakfast that's both wholesome and satisfying.
Keto Waffles Recipe - Indulge in a keto-friendly breakfast with these light, fluffy waffles that promise all the joy of a classic waffle without the carb overload.
Spicy Chorizo Egg Skillet
Warm up in the morning with this wonderful spicy chorizo and eggs recipe. Packed with layer upon layer of goodness, you'll wonder where this recipe has been your whole life. It's low carb, keto, and gluten-free too—all the good stuff, wrapped up in a one-pan-meal.
Ingredients
- 1 LB Chorizo Sausage (make your own with my recipe)
- ½ Spanish Onion, Diced
- 1 Fresno Chili, Sliced & seeded
- ½ Bell Pepper, Small dice
- 1 Tablespoon Olive Oil
- 1 Can Fire Roasted Tomatoes
- 1 Clove Garlic, Minced
- 1 Can Mild Green Chilis
- ¾ Cup Cotija
- 4 Eggs
- 2 Tablespoons Cilantro
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
Instructions
- Preheat the oven to 400F.
- In a cast iron or other oven-proof skillet, cook the chorizo according to the instructions or until cooked through. Remove from the skillet and set aside.
- Add 1 Tablespoon olive oil to the skillet over high heat. Add in the onions and a pinch of salt. Cook for 2-3 minutes or until the begin to turn translucent.
- Add in the peppers, Fresno chili (or jalapeno) and garlic along with another pinch of salt. Stir frequently to avoid burning the garlic. Cook for 2-3 more minutes or until the peppers have begun to soften.
- Add in the can of mild diced green chilis. Stir to incorporate.
- Add in the can of fire roasted tomatoes, remaining salt and pepper. Make sure to include all the juice from the can of tomatoes. Mix well.
- Add the cooked chorizo back into the pan. Mix well.
- Create 4-6 small wells (depending on the number of eggs you are using) in the chorizo and veggies.
- Sprinkle the cotija on top of the chorizo and veggie mix. If you are paleo, omit this step.
- Add the eggs to the wells.
- Sprinkle the cilantro over top of the dish.
- Place the skillet into the oven for 5-7 minutes, or until the eggs are set to the desired temperature.
- Serve directly from the skillet. If you have extra cotija around, sprinkle on top and serve hot.
Notes
- Service: This recipe serves four to six people. If you need to serve six, make six wells and add in six eggs. If you are serving really hearty eaters, this will serve four as shown in the pictures.
- Spice: Want less heat? Swap out the Fresno Chili for an Anaheim and serve with a dollop of sour cream. Want more heat? Use HOT diced chilis and top with a spicy salsa.
- Cheese: Can't find cotija? No problem. Look for some queso fresco or feta. If the feta is in a block, rinse it first to reduce the saltiness.
- Leftovers: The eggs don't like to reheat very well in this recipe... so if you have leftovers, I would discard the eggs before storing in the refrigerator. It's really easy to add the eggs back in when you reheat later in the week.
- Egg options: You could easily scramble eggs to top this recipe with, too... it is versatile!
Nutrition Information
Yield
6Amount Per Serving Calories 558
This website provides approximate nutrition data and information for convenience and as a courtesy only.
Nutrition information is supplied by NutriFox and are based on estimates only.
Additionally, there will be less sodium if you use homemade chorizo vs. store bought.
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Is it low carb? Learn more about it:
Karman | The Nutrition Adventure says
Yum!! Cotija cheese is a great addition!
Scott Groth says
Hi Karman:
I don't think Cotija gets enough exposure- it is so good... right?
Take care and have a great day in the kitchen-
Scott