Taste of Home
Summer Breakfast Skillet
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
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. —Andrea Rivera, Westbury, New York
Ingredients
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1/2 pound fresh chorizo or bulk spicy pork sausage
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1 medium sweet yellow pepper, chopped
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1 medium sweet red pepper, chopped
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1 medium onion, chopped
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3 medium tomatoes, chopped
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2 small zucchini, chopped
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2 garlic cloves, minced
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1 teaspoon paprika
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4 large eggs
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup shredded cheddar cheese
Directions
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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.
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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.
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3.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, 5 minutes.
Nutrition Facts
1 serving: 399 calories, 27g fat (10g saturated fat), 250mg cholesterol, 1012mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 24g protein.
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