Saucy Chorizo and Egg Skillet

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Saucy Chorizo and Egg SkilletRecipe

Photo: Jennifer Causey Styling: Lindsey Lower 

This is a Tex-Mex spin on eggs poached in spicy tomato sauce (Italian eggs in purgatory or Israeli shakshuka), which gets its heat from the cooked chorizo and ground red pepper.

Serves 4


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4 (1 1/4-ounce) slices whole-grain country bread
Cooking spray
3 garlic cloves, divided
1 tablespoon olive oil
1 1/2 cups sliced onion
1 red bell pepper, cut into thin strips
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 cups strained unsalted tomatoes (such as Pomi) or canned unsalted crushed tomatoes
4 large eggs
2 tablespoons coarsely chopped fresh cilantro


Hands-on: 30 Minutes
Total: 30 Minutes

1. Preheat broiler to high.

2. Arrange bread on a baking sheet; coat both sides of bread with cooking spray. Broil 1 1/2 minutes on each side. Cut 1 garlic clove in half; rub bread slices with cut sides of garlic.

3. Heat oil in a large skillet over medium heat. Add onion; sauté 3 minutes. Mince remaining 2 garlic cloves. Add minced garlic and bell pepper to pan; cook 5 minutes. Stir in cumin, salt, and ground red pepper; cook 30 seconds. Stir in tomatoes and chorizo; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

4. Uncover and form 4 (2-inch) indentations in sauce, using the back of a spoon. Crack eggs, 1 at a time, into a small custard cup, and gently slip 1 egg into each indentation. Cover and cook 8 minutes or until whites are set. Top with cilantro. Place 1 bread slice on each of 4 plates; top each with 1 1/2 cups sauce and 1 egg.

Created date

March 2016

Nutritional Information

Calories 447
Fat 20.6 g
Satfat 5.6 g
Monofat 10.2 g
Polyfat 2.6 g
Protein 33 g
Carbohydrate 32 g
Fiber 7 g
Cholesterol 237 mg
Iron 4 mg
Sodium 634 mg
Calcium 109 mg
Sugars 6 g
Est. Added Sugars 2 g