Mexican Egg Skillet
With juicy roasted tomatoes, sweet kernels of corn, smooth egg yolks and tons of flavor from the chorizo, this Mexican Egg Skillet (aka shakshuka) is a scrumptious one-pot meal your family will love!
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.
Notes
With juicy roasted tomatoes, sweet kernels of corn, smooth egg yolks and tons of flavor from the chorizo, this Mexican Egg Skillet (aka shakshuka) is a scrumptious one-pot meal your family will love!