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Saucy Chorizo and Egg Skillet

Photo: Jennifer Causey Styling: Lindsey Lower 

Hands-on time 30 mins
Total time 30 mins

Serves 4

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.


  • 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
  • 2 cups cooked chorizo (from Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini-Arugula Salad)
  • 4 large eggs
  • 2 tablespoons coarsely chopped fresh cilantro

Nutrition 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

How to Make It

  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.