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Egg and Chorizo Skillet Supper close up

Egg and Chorizo Skillet Supper

  • Author: Emily
  • Total Time: 40 minutes
  • Yield: 6


An easy one dish meal that cooks in less than thirty minutes. Mexican Chorizo sausage adds a kick to bell peppers, tomato and eggs poached right in the sauce. Serve with warm bread or flour tortillas.


  • 2 tablespoons olive oil
  • 8 ounces Chorizo sausage
  • 1 small onion sliced thin
  • 2 bell peppers, cored and sliced into 1/4 inch wide strips
  • 3 or 4 garlic cloves, pressed through a garlic press
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1/4 tsp tabasco sauce (about two or three dashes)
  • 6 large eggs
  • salt and pepper
  • 2 tablespoons minced fresh cilantro or parsley


  1. Heat 1 tablespoon oil in a 12 inch skillet on medium high heat and add the sausage. Cook thoroughly, about 5 to 7 minutes. Transfer the sausage to a bowl for later.
  2. Add another tablespoon of oil (only if very little fat rendered from the sausage) and add in the onion. Cook until it starts to soften, about 3 minutes. stir in the peppers and cover the skillet. Cook until the peppers are soft and beginning to brown in spots, about 10 minutes.
  3. Stir in the garlic and cook for about 1 minute. Reduce the heat to medium and add the can of tomatoes, 1/2 cup water, cumin and tabasco sauce. Cook for another 2 or 3 minutes, then add in the chorizo sausage.
  4. Make six little ‘pockets’ for the eggs with a spoon and crack them in. Sprinkle with salt and pepper. Cover and cook until the eggs are just set, 5 or 6 minutes. Sprinkle with fresh herbs and serve.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Cuisine: Mexican