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Chorizo And Eggs

Chorizo and Eggs Skillet (Spicy One‑Pan Brunch)

A cosy, spicy chorizo and eggs skillet baked in a rich tomato base with feta. A quick, flavor‑packed weekend brunch you can make in one pan.
Course Breakfast
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories per serving 510 kcal

Ingredients

  • 4 large eggs
  • 4 oz dry chorizo (115 g) sliced or diced
  • 1 cup diced tomatoes (180 g) fresh or canned
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ½ cup feta (80 g) crumbled
  • ½ tsp ground cumin
  • 1 tbsp olive oil (only if your chorizo is very lean)
  • fresh parsley or cilantro (optional)
  • crusty bread or toast for dipping
  • pepper
  • salt

Instructions

  1. Heat your skillet.

  2. Place a cast‑iron skillet over medium heat. Add olive oil only if your chorizo isn’t releasing much fat.

  3. Cook the chorizo.

  4. Add the chorizo and let it sizzle until it releases its smoky red oil and starts to crisp around the edges.

  5. Build the base.

  6. Add the onion and cook until soft. Stir in the garlic, cumin, and tomatoes. Let everything bubble for 3 to 4 minutes until slightly thickened.

  7. Make space for the eggs.

  8. Use a spoon to create 4 little wells in the mixture.

  9. Add the eggs.

  10. Crack an egg into each well. Season lightly with salt and pepper.

  11. Cook until the whites set.

  12. Reduce heat to medium‑low. Let the eggs cook gently until the whites are set but the yolks are still runny. Crisp edges touching the pan are a bonus.

  13. Finish with feta.

  14. Scatter the feta over the top and let it soften into the sauce.

  15. Serve immediately.

  16. Add herbs if you like. Bring the skillet to the table with warm bread for dipping.
    Chorizo And Eggs