Chorizo Tomato Egg Breakfast Skillet

 

Chorizo, Potato, and Egg Breakfast

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Heat the oil in a medium sized skillet over medium high heat. Add the chopped chorizo and cook for 5 minutes, stirring occasionally. Add the onion and continue to cook for 3 minutes, or until the onion is soft.

Add the tomatoes. Heat the oil in a medium-sized skillet over medium high heat. Add the chopped chorizo and cook for 5 minutes, stirring occasionally.

Add the onion and continue to cook for 3 minutes, or until the onion is soft. Add the tomatoes, garlic and. Chorizo Breakfast SKillet A super simple breakfast made to impress, with chorizo, onions, tomatoes, eggs, and fresh basil. Arrange the halved cherry tomatoes and slices of chorizo around the edge of the skillet.

Use a spoon to create four 2-inch wells in the tomato and egg mixture. Crack each egg into a ramekin and gently pour one egg into each well. Place the skillet in the oven for 10-15 minutes, until the eggs are set.

Arrange the halved cherry tomatoes and slices of chorizo around the edge of the skillet. Use a spoon to create four 2-inch wells in the tomato and egg mixture. Crack each egg into a ramekin and gently pour one egg into each well. Place the skillet in the oven for 10-15 minutes, until the eggs are set. Mmm this is proper comfort food: tomatoes, smokey chorizo, eggs and Parmesan.

Leaves you feeling lovely and full without any of the carbs. Proper quick to prepare too! Slightly adjusted Joe Wicks’ recipe. This recipe below serves 2, and took around 20mins to make.

Yum yum �� Ingredients 150g chorizo (around 2/3rds of a ring. Once potatoes are cooked, add chorizo, onion, and jalapeño back to the skillet and mix. Place cheese over the top. Next, create little pockets where the eggs will sit in while they cook. Crack eggs and place in the pockets.

Cook until eggs are desired doneness. Serve using a large spoon. Heat the oil in a large skillet over medium heat.

Add the onion and red bell pepper and stir to coat with the oil. Cover and cook until the onion is softened and barely golden, 7 to 8 minutes. Uncover, stir in the garlic, cumin, and red pepper flake.

In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the chorizo and cook, using a wooden spoon to break it up, until golden brow. Add the diced tomatoes, tomato sauce, salt, and cayenne powder to the skillet. Stir and cook for about 10 minutes on medium heat, until the tomatoes have been softened and the flavors have had a chance to blend.

Stir the mixture occasionally. You can cook this for longer if you wish.

List of related literature:

While the crust is par-baking, make the filling: Cook the bacon and chorizo in a skillet over medium heat for 3 to 4 minutes, then add the bell pepper, tomato, onion, and garlic powder and sauté for 2 to 3 minutes, until softened.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
from The Ketogenic Bible: The Authoritative Guide to Ketosis
by Jacob Wilson, Ryan Lowery
Victory Belt Publishing, 2017

Place the chorizo mixture over the eggs and enjoy!

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Move the chorizo to one side of the pan.

“The River Cottage Fish Book” by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
from The River Cottage Fish Book
by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
Bloomsbury, 2007

Using a slotted spoon, remove the chorizo to drain on a paper plate lined with paper towels; reserve the drippings in the skillet.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Pour the eggs over the chorizo-vegetable mixture and cook for 2 minutes, until the eggs are set on the bottom.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Pour the egg and cheese mixture over the top of the chorizo.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
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WHY THIS RECIPE WORKS: Breakfast burritos can make a supersatisfying morning meal, but they typically rely on chorizo or breakfast sausage to provide bulk and flavor.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

To make next omelet, repeat with remaining 1 teaspoon butter, egg mixture, chorizo mixture, and cheese.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Off heat, gently fold in prosciutto, Parmesan, and asparagus until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Arrange the cooked or blanched ingredients in a very hot pan sizzling with oil/ butter and pour the foamy omelet mixture over it.

“Cruising Chef Cookbook” by Michael Greenwald, Marcy Raphael
from Cruising Chef Cookbook
by Michael Greenwald, Marcy Raphael
Paradise Cay Publications, 2000

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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36 comments

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  • Why would you add oil to the pan when cooking chorizo???

    Do you add oil when cooking bacon??? NO! Why?? Because it has its own fat, no need to add more, that just makes it greasy.

    Same with chorizo!!

  • If you look at the pan he’s holding up at 0:12 the right way, you can trick your brain into thinking that the pan is flipped around and get a cool switching back and forth 3D effect

  • Loved it. Used my smaller cast iron skillet, cut it back a little. Makes enough for one or two. With the ever popular leftover rotisserie chicken. What restaurant did get the carnitas? Those of us here in San Diego would most definitely go there.

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  • Se ve que esta riquísimo, yo no hablo inglés pero mas o menos lo entiendo, aparte que con solo ver ya me puedo dar una idea, lo único que no supe que era es el polvo que le agregas en el minuto 3:24? parece consomé de pollo, pero mejor pregunto no la vaya a regar

  • Sam thanks for this great recipe,, I just made this today for the first time but used chicken chorizo instead,, mine didn’t look as good as yours but it tasted really good,,

  • Sam What temperature (or setting) is the stove top when browning the potatoes. I think there’s a thin line between browning and burning? Need your help.

  • No way is that pan 50+years old, there’s not a mark on it, also think of other countries where u can’t buy packets of shredded hash browns etc, it’s hard enough to buy hash browns in the UK

  • The fck is wrong with half of you in this comment section. Has anyone else scrolled down and looked what kind of people are watching this?

  • This was so delicious, this my first time having eggs this way and it turned out amazingly. I didn’t have a cast iron skillet but my nonstick pan worked nicely and the eggs slide right out. I also added diced tomatoes once my potato’s were done. Such a quick and easy recipe, 100% recommendation.��

  • this looks delish and I think you’re great! Can I make a suggestion? You aren’t FROM low carb love, you ARE low carb love! Own it girl. Maybe you could say Mayra OF low carb love:)

  • I’m SO glad I found your channel, you have the most amazing recipes….I’ve cooked several now after binge watching your videos.
    My 22 yr old son watched with me because he says “You’re hot!” ��

  • Could you partially poach the ECG before adding to the potatoes mixture and then put in oven so won’t blend into potatoes mixture as much. What do you think?

  • Amazing recipe, I made it this morning. I didn’t have the bullion, I added maybe a half a cup of water and extra seasonings (onion powder, garlic powder and chili powder) and it was perfect. I used the fattier kind of chorizo and both cheeses. Very fulfilling!! Thanks Mayra!!

  • That hash looks fantastic! I especially like the Mexican accent you incorporated into the recipe. Undoubtedly I will be eating this dish anytime of the day.

  • I made this too and it was amazingly yummylicious!! My hubby said” i dont know how you made this but it taste really good”! �� thank u

  • Sam, the phrase “Hell’s Half Acre” is a Texas reference. Specifically Fort Worth Tx. AKA Cowtown. The district that later became the Stockyards was called this because it was roughly a half acre in size and was Ft. Worth’s “Red Light District” with Saloons, Brothels, and Gambling halls. Figured you’d like to know! Great episode. And personally I thought Chorizo as well, but none of that Fauxrizo Garbage ��. https://en.m.wikipedia.org/wiki/Hell%27s_Half_Acre_(Fort_Worth)#/media/File%3AHells_Half_Acre%2C_Fort_Worth%2C_Texas_Historical_Marker_(7006958981).jpg

  • Not fan of this one I have to say!! Just for a breakfast I gotta find shredded potatoes and it even gets worst after that he grabs a “take out” carnitas!! So what we left off is a breakfast full of mixed stuff that we don’t know where they came from or how to prepare them. Just to let you know 50% of cooking is knowing how to prepare the food then cooking and skills comes in. Ok enough of complaining I guess, I’m sure it would be delicious.

  • I found this recipe from your video a couple of years ago and I cook this almost every weekend for the family. Thanks for the video!

  • you should use the same pan to cook the potato and the meat… so brown the meat sausage etc first then use that pan to cook the potato

  • Why dirty a plate? I’d eat the whole damn thing out of the pan. I’d sprinkle some chives instead of cilantro since I don’t like cilantro and I’d dust a Cajun spice blend instead of a pork rub.

  • If someone like you who prepare my breakfast it would be the most Precious morning for the rest of my life. I can tell this coz I’m single.

  • Is this dish virtually the same as a dish called Shakshuka? It has been a while since i made that dish, but as best I recall it was very, very similar and had the poached eggs in it, too. It was really, really good. Is there anything specifically different in making this with sweet potatoes? I generally love sweet potatoes, but mostly with butter. Thanks for sharing this meal. Nicely done.

  • I always hate those bags of potatoes.. never seemed cooked properly and cooled of and have this weir taste after baking. I don’t find joy in using it. How to make them yourself and cooking them and have them in the fridge over night before baking them… or where can I buy normal tasty products?

  • I love non-vegan chefs, they make things so reasonable and easy. No offense to you vegan chefffs, I still watch you. But I can mostly relate with these over here.

  • Wow thanks for the recipe �� I’m about a year into cooking & this was exactly the breakfast skillet I was looking for—again, many thanks ����

  • That was a tremendous amount of garlic powder. It’s kind of wierd though as I would only use pepper and salt. I honestly don’t think onions or garlic sound appetizing with potatoes.

  • I am not overwhelmed or blown away. Too much theater. I would have domed the frying pan
    Or better yet used my cast iron Dutch oven.

  • We got a new commercial stove about 2 weeks ago at the Faith Center where I volunteer.
    It has 6 burners and a big griddle.
    I have watched a lot of people using the griddle and decided to make breakfast for the
    office and other workers.
    I used:
    2 lb Chorizo sausage
    1 1/2 dozen eggs
    2 bunches of cilantro
    2 onions, one white and one red
    3 bell pepper, 2 green and 1 red for color
    2 large potatoes cut and cubed.
    I got the Chorizo cooking first, put aside, put the potatoes, onion, cilantro and bell peppers
    on the right side of the griddle. I put 4 slices of butter on the onions while they were about half
    way through cooking. I mixed the vegetables together often. when they were almost done I put the
    beaten eggs with a little of milk in them, salt and pepper and made scrambled eggs.
    When that was done I then mixed everything together.
    The steam was flowing off the griddle. It made 2 12″ square aluminium pans full.
    We had both tortillas, corn and the big burrito tortillas. People put them on the griddle to get then hot and toasty.
    They put cheese on the fixings and everyone had at least 2. We had enough to put in the
    refrigerator for tomorrow breakfast.
    Not only I’m the computer repairman…. I’m now the cook!

  • Sam please please please do a show on seasoning cast iron pans and clean up and how to season a wok like yours and how it should be cleaned after use. Please, please, please..nancy kerrigan a huge fan of your show!!

  • Just made this for my family today (we are missing Denny’s Santa Fe Skillet due to COVID) and they all loved it! We mixed it up by using spicy chorizo sausage. They all had seconds!!

  • I just started following your channel after I followed you on tiktok. Thank you for sharing your recipes! ❤️ I broke my fast with this one today. SO FREAKING DELICIOUS!!

  • If that didn’t look like a Christmas breakfast, well, nothing else does. What a beautiful breakfast! So colorful! Great job and I just subscribed. Thanks!

  • This was so good but I added 2 whole jalapeños with the tomato & onions. Sooo good! And yes I agree with Nati needs to be spicy �� Gracias bella

  • I made this for dinner last night and OMG!!! This was so good and I can’t wait to have it again. I added extra jalapeños and loved!