Chorizo Tomato & Egg Breakfast Skillet

Instead of bacon and eggs, this chorizo-and-egg skillet from The Endless Meal 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.

under 20 mins

Ingredients for servings

    Chorizo Tomato & Egg Breakfast Skillet

  • 2 tablespoon butter or oil

  • 0.5 cup chopped chorizo

  • 2 medium onions diced

  • 4 roma tomatoes chopped

  • 2 cloves garlic minced

  • A small splash of red wine

  • large eggs

  • Salt and pepper to taste


  • 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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