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Summer Breakfast Skillet

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Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

Updated: Jun. 27, 2023
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
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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

Directions

  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.

Summer Breakfast Skillet Tips

How can you tell if chorizo is cooked?

Time and temperature. Ground chorizo cooks in a skillet over medium heat in about five minutes. If you're unsure, check your temperature and make sure it's at least 160°F. Here's more on how to cook chorizo.

Is chorizo really spicy?

Some chorizo can be spicy. If you're unsure about using it, try a chorizo labeled "mild" or use a mild breakfast sausage instead.

How should I serve this summer breakfast skillet?

Use a large serving spoon to grab one egg per serving plus a healthy helping of the chorizo and vegetables. Serve immediately, and add a tortilla to make it handheld or spoon over a bed of steamed rice for an even heartier breakfast. You can also make this an autumn breakfast skillet by substituting roasted root vegetables like sweet potatoes, parsnips and carrots for the peppers.

Research contributed by Elizabeth Harris

Nutrition Facts

1 serving: 399 calories, 27g fat (10g saturated fat), 250mg cholesterol, 1012mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 24g protein.