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Summer Breakfast Skillet

Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 1/2 pound fresh chorizo or bulk spicy pork sausage
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 3 medium tomatoes, chopped
  • 2 small zucchini, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large skillet, cook chorizo, peppers and onion over medium heat 4-6 minutes or until chorizo is cooked through, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, 5-7 minutes longer or until vegetables are tender.
  • With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
  • Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

Summer Breakfast Skillet Tips

How can you tell if chorizo is cooked?

Time and temperature. Ground chorizo cooks in a skillet over medium heat in about five minutes. If you're unsure, check your temperature and make sure it's at least 160°F. Here's more on how to cook chorizo.

Is chorizo really spicy?

Some chorizo can be spicy. If you're unsure about using it, try a chorizo labeled "mild" or use a mild breakfast sausage instead.

How should I serve this summer breakfast skillet?

Use a large serving spoon to grab one egg per serving plus a healthy helping of the chorizo and vegetables. Serve immediately, and add a tortilla to make it handheld or spoon over a bed of steamed rice for an even heartier breakfast. You can also make this an autumn breakfast skillet by substituting roasted root vegetables like sweet potatoes, parsnips and carrots for the peppers.

Research contributed by Elizabeth Harris
Nutrition Facts
1 serving: 399 calories, 27g fat (10g saturated fat), 250mg cholesterol, 1012mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 24g protein.