Chorizo Tomato & Egg Breakfast Skillet | Recipe
Instead of bacon and eggs, this chorizo-and-egg skillet lends a kick of spice to jumpstart your day. Serve at breakfast (or dinner) for a satisfying, protein-packed meal at less than 375 calories.
Ingredients
- 2 tablespoons (30 ml) butter or oil
- 1/2 cup (118.2 ml) chopped chorizo
- 2 medium onions, diced
- 4 roma tomatoes, chopped
- 2 cloves garlic, minced
- A small splash of red wine
- 4 large eggs
- Salt and pepper, to taste
Directions
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 a small splash of red wine and cook until it is hot and bubbly.
Reduce the heat to low. Using your spatula create little wells in the tomato chorizo sauce for your eggs to sit in. Carefully crack the eggs into the wells.
Cook the eggs, uncovered, for 3–5 minutes, or until the whites are cooked through and the yolks are still runny. Keep them on the heat a few extra minutes if you would like your eggs less runny.
Remove the skillet from the heat, season to taste with salt and pepper and serve immediately.
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Serves: 2 | Serving Size: 2 eggs and 2 oz chorizo each
Per serving: Calories: 376; Total Fat: 21g; Saturated Fat: 10g; Monounsaturated Fat: 3g; Cholesterol: 360mg; Sodium: 580mg; Carbohydrate: 16g; Dietary Fiber: 5g; Sugar: 0g; Protein: 21g
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