spicy chorizo egg skillet
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5 from 1 vote

Spicy Chorizo Egg Skillet

Warm up in the morning with this wonderful spicy egg skillet. Packed with layer upon layer of goodness, you'll wonder where this recipe has been your whole life.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: Gluten Free, Mexican, Paleo, Primal, Southwest, Wheat Belly
Servings: 6 people
Calories: 558kcal
Author: Scott G


  • 1 LB Chorizo Sausage
  • 1/2 Spanish Onion Diced
  • 1 Fresno Chili Sliced & seeded
  • 1/2 Bell Pepper Small dice
  • 1 Tablespoon Olive Oil
  • 1 Can Fire Roasted Tomatoes
  • 1 Clove Garlic Minced
  • 1 Can Mild Green Chilis
  • 3/4 Cup Cotija
  • 4 Eggs
  • 2 Tablespoons Cilantro
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper


  • 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.
    chorizo egg skillet
  • 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.
    chorizo egg skillet
  • Add in the can of mild diced green chilis. Stir to incorporate.
    chorizo egg skillet
  • 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.
    chorizo egg skillet
  • Add the cooked chorizo back into the pan. Mix well.
    chorizo egg skillet
  • Create 4-6 small wells (depending on the number of eggs you are using) in the chorizo and veggies.
    chorizo egg skillet
  • Sprinkle the cotija on top of the chorizo and veggie mix. If you are paleo, omit this step.
    chorizo egg skillet
  • Add the eggs to the wells.
    chorizo egg skillet
  • Sprinkle the cilantro over top of the dish.
    chorizo egg skillet
  • 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.


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.
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.
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.


Calories: 558kcal