Start your day with a burst of flavor from this Mexican Egg Skillet! Each bite is a delightful combination of juicy roasted tomatoes, sweet corn, and spiced chorizo that’s sure to satisfy. I’ve tested this recipe several times, discovering the perfect balance of ingredients that makes it a hit at breakfast or brunch. Plus, if you’re looking for a simple yet delicious meal, don’t miss my Easy Mexican Bean Stew!
About Mexican Egg Skillet
The Mexican Egg Skillet, often viewed as a vibrant interpretation of shakshuka, brings warmth and comfort to the table. I’ve made slight adjustments each time, honing in on flavors that resonate with my family’s taste. This dish works wonderfully for a cozy weekend breakfast or a casual dinner. Plus, with its cost-effective ingredients, it fits well into any budget while feeling like a treat.
- Quick prep – perfect for busy mornings or weeknight dinners.
- Budget-friendly – uses economical pantry staples.
- Family favorite with cozy, comforting flavors that appeal to everyone.
- Note: The mix of chorizo and tomatoes is a common pairing in Mexican cuisine, known to elevate any dish.
Key Ingredients & Their Roles
- Chorizo: Adds a robust, spicy flavor. You can swap it for turkey chorizo for a lighter option.
- Onion: Provides sweetness and depth. Sautéing enhances its natural sugars.
- Fire-roasted tomatoes: Infuses smokiness. If unavailable, regular diced tomatoes work well too.
- Cilantro: Brightens the dish with freshness, but feel free to replace it with parsley if you’re not a fan.
How to Make Mexican Egg Skillet
- In a large skillet over medium heat, add the chorizo and diced onions; sauté them until fragrant and the onions turn translucent, about 3 to 4 minutes.
- Once the mixture is sizzling, add the fire-roasted tomatoes and the can of diced tomatoes with green chilies along with the drained corn. Stir well to combine and bring to a gentle boil.
- Reduce the heat to low and let it simmer for around 10 minutes, stirring occasionally until the flavors meld together.
- Stir in the chopped cilantro, creating four wells in the mixture and carefully crack an egg into each one. Cover with a lid and let them poach, watching until the eggs are set, usually around 5 to 7 minutes.
Pro Tips & Troubleshooting
- During prep, make sure to drain excess grease from the chorizo to avoid a greasy final dish.
- A common mistake is overcooking the eggs; they should be just set but still runny for the best texture. Keep an eye on them!
- For a flavor twist, try adding bell peppers or jalapeños for a spicy kick or some shredded cheese before covering to create a cheesy delight.
- This recipe scales easily—double the ingredients for a crowd or halve for a quick dinner for two.
Storage & Make-Ahead Guide
You can store leftovers in the fridge for up to 3 days, and they reheat well in a skillet over low heat. I found that the flavors actually deepen overnight, making it even tastier on day two!
Serving Suggestions
This Mexican Egg Skillet pairs wonderfully with warm tortillas or crusty bread to soak up all the delicious sauce. For a complete meal, serve it alongside my Vegetarian Lasagna or Honey Glazed Chicken!
Frequently Asked Questions
- What can I substitute for chorizo? Ground turkey or sausage can work well, adding different textures and flavors.
- Can I make this vegetarian? Absolutely! Just omit the chorizo and add extra veggies or beans for protein.
- How do I avoid overcooking the eggs? Keep the heat low and monitor closely during the last few minutes of cooking.
- What toppings can I add? Consider avocado, cheese, sour cream, or even a drizzle of hot sauce for extra flair.
- Can I freeze this dish? It’s best enjoyed fresh, but you can freeze individual portions for up to 2 months. Just reheat thoroughly.
Final Thoughts
Making this Mexican Egg Skillet has become one of my favorite rituals. I love serving it straight from the skillet for a family-style meal. Whether for breakfast or dinner, the vibrant flavors and comforting aroma will welcome everyone to the table. I’d love to hear how your version turns out—share your experiences and variations!
More Recipes You’ll Love
- Easy Mexican Bean Stew – a hearty dish that complements the flavors of the Mexican Egg Skillet.
- Cranberry Spinach Stuffed Chicken Breasts with Brie – a flavorful option to pair with the spices in the skillet.
- Slow Cooker Chicken and Rice – a comforting dish perfect for a satisfying meal.
- Creamy Vegan Cauliflower Soup – a great balance to the richness of the skillet.
- Easy Thanksgiving Turkey Recipe – a holiday twist on traditional flavors that can enhance your meal.
Mexican Egg Skillet
Ingredients
- 9 ounce chorizo one package
- 1 cup onion diced
- 14 ounce fire-roasted diced tomatoes do NOT drain
- 10 ounce diced tomatoes with green chilies do NOT drain
- 15 ounce whole kernel corn drained
- 0.25 cup cilantro chopped
- 4 count eggs
Instructions
- In a large skillet over medium heat add the chorizo and diced onions.
- Brown the meat and cook until the onions have softened; drain excess grease from the skillet if there is any.
- Add both cans of tomatoes (and their juices) and the corn.
- Bring the mixture to a boil, then turn the heat to low and let simmer for 10 minutes, stirring occasionally.
- Stir in the cilantro.
- Use a spoon to create 4 wells in the tomato mixture.
- Crack an egg into each of the wells and then cover the skillet with a lid or a piece of aluminum foil.
- Let the eggs cook for 5-7 minutes, or until they’re cooked to your liking.
- Serve warm with toppings of choice.