Spicy Chorizo and Eggs Recipe
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.
Servings: 6 servings
Calories: 264kcal
Ingredients
- 4 eggs
- 2 tablespoons cilantro
- 1 pound chorizo sausage
- 1 Fresno chili sliced & seeded
- 1 tablespoon olive oil
- 1 can fire-roasted tomatoes
- 1 clove garlic minced
- 1 can mild green chilis
- 1 teaspoon kosher salt
- ¾ cup Cotija
- ½ Spanish onion diced
- ½ teaspoon black pepper
- ½ bell pepper finely diced
Instructions
- Preheat the oven to 400°F/200°C.
- In a ceramic-coated cast-iron pan 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 they begin to turn translucent.
- Add in the peppers, Fresno chili (or jalapeño), 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 and the 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 the 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
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.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 7g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 179mg | Sodium: 856mg | Potassium: 113mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 36mg | Calcium: 156mg | Iron: 2mg
