Summer Breakfast Skillet

Category: Breakfast Recipes

Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos.

ingredients

  • 1/2 pound fresh chorizo or bulk spicy pork sausage
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 3 medium tomatoes, chopped
  • 2 small zucchini, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
demo

Direction

  1. In a large skillet, cook chorizo, peppers and onion over medium heat until chorizo is cooked through, 4-6 minutes, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, until vegetables are tender, 5-7 minutes longer.
  2. With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
  3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, 5 minutes.