Chorizo con Huevos, or Egg and Chorizo Skillet Supper is so fun to make! Say “Hola” to Chorizo! What is this Chorizo that I speak of? I’m using Mexican pork Chorizo in this recipe, the sausage that is seasoned with red chile and sometimes paprika. You can get it hot or mild or sweet. There is a Spanish version of Chorizo that is more likely to be served with the cold press cured meats like salami and is ready to eat. Mexican chorizo should be cooked before eating, and boy, are we cookin’ it up right in this recipe! Mmmm Hmmm :0)
First, We’re going to cook up the sausage. If you purchase sausage that is in links, split them in half and dice into bite sized pieces before adding them to your hot skillet. This sausage is red and stays red, so it’s a bit more difficult to know when it’s cooked through. I usually cook mine for at least 5 to 7 minutes on medium high and look for some pieces to be spotty brown. Remove the sausage from the skillet and set it aside. We’ll throw in some veggies to saute in the flavors the sausage has left behind. Two different colors of bell pepper and a yellow onion work great. Once your veggies have softened up, you’ll add some aromatics, seasonings, and a can of fire roasted diced tomato.
After you add the diced tomato and 1/2 cup water, incorporate the cooked Chorizo back into the skillet. You’ll want to have about 6 eggs ready on the counter. The eggs finish out this recipe and are absolutely delicious in this meal. Make little depressions to hold them and crack them in. The number one thing I love about this recipe: the eggs! Their creamy mild taste is a perfect balance for all the seasonings and flair of the Chorizo. Place a lid on your skillet and cook those eggs to perfection~ and your skillet masterpiece is ready for the table!
Garnish this lovely meal with a sprinkle of freshly chopped cilantro (or parsley, as shown) and it looks beautiful, doesn’t it? Dish out an egg and some chorizo-veggie goodness and serve on a thick slice of bread or a warm flour tortilla. Delish in one dish. If your palate is rather mild, have a glass of milk ready in case this dish is a bit spicy for you. I found that it was right at my threshold, and I used mild Chorizo. I may have had a heavy hand with the tabasco sauce too. Either way, let me know how this recipe for Egg and Chorizo Skillet Supper turns out for you in the comments below!Print