Chorizo tomato egg skillet
The Chorizo Tomato Egg Skillet combines spicy chorizo, tangy tomatoes, and creamy eggs in one pot. This dish is perfect for breakfast or brunch, topped with Parmesan cheese and fresh parsley.
Cook time 12 min
Prep time 8 min
Ingredients:
1/2 tbsp olive oil3 oz chorizo
1/4 tsp red pepper (spice)
2 onions
1.50 cups canned tomatoes
2 eggs
2 tbsp grated parmesan cheese
4 tsp fresh parsley
The Chorizo Tomato Egg Skillet is a savory and hearty dish that brings together the rich flavors of spicy chorizo, tangy tomatoes, and creamy eggs. Topped with aromatic parsley and grated Parmesan cheese, this one-skillet meal is perfect for breakfast, brunch, or even a quick dinner.
Instructions:
- In a medium skillet, heat the olive oil over medium heat.
- Add the sliced or crumbled chorizo to the skillet.
- Cook for about 5 minutes, stirring occasionally, until the chorizo starts to render its fat and becomes slightly crispy.
- Add the chopped onions and red pepper to the skillet.
- Cook for another 4-5 minutes, stirring frequently, until the onions are soft and translucent.
- Pour in the canned tomatoes and bring the mixture to a simmer.
- Reduce the heat to low and let it cook for about 7-10 minutes, allowing the flavors to meld together. Stir occasionally.
- Using a spoon, make two small wells in the tomato and chorizo mixture.
- Crack an egg into each well, being careful not to break the yolks.
- Cover the skillet with a lid and cook for 5-7 minutes until the egg whites are fully set, but the yolks are still runny (cook longer if you prefer firmer yolks).
- Sprinkle the grated parmesan cheese over the skillet.
- Garnish with the chopped fresh parsley.
- Serve hot directly from the skillet with some crusty bread or tortillas on the side for dipping.
Cooking the Chorizo Tomato Egg Skillet is a simple and delicious way to enjoy a flavorful and nutritious meal. The combination of spicy chorizo, juicy tomatoes, rich eggs, and fresh herbs creates a harmonious balance of flavors that will satisfy your taste buds. Serve it with some crusty bread to soak up the delicious sauce, and enjoy a warm, comforting dish that's sure to please.
Chorizo tomato egg skillet FAQ:
Cook the eggs covered for 5-7 minutes until the egg whites are fully set but the yolks remain runny. If you prefer firmer yolks, cook them for an additional 1-2 minutes.
Yes, you can substitute chorizo with a different type of sausage, such as Italian sausage or turkey sausage. Just ensure to adjust the seasoning accordingly if the alternative is less spicy.
To store leftovers, let the skillet cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
A medium-sized skillet (about 10 inches) works well for this recipe. It allows enough space to cook the chorizo and sauté the onions without overcrowding.
Yes, you can omit the parmesan cheese to make it dairy-free. You might also consider using a dairy-free cheese alternative if desired.
Cooking Tips:
- Use a non-stick skillet to prevent the eggs from sticking and to make cleaning easier.
- If you prefer a milder dish, you can reduce or omit the red pepper.
- Make sure to cook the chorizo until it's browned and crispy to enhance its flavor.
- Allow the tomato sauce to simmer for a few minutes before adding the eggs to deepen its flavor.
- Use fresh, high-quality Parmesan cheese for the best taste.
- Garnish with extra fresh parsley for added color and freshness just before serving.
Nutrition Facts
1 ServingsCalories 560kcal
Protein 36g
Carbohydrates 20g
Fiber 8g
Sugar 11g
Fat 45g
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