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Skillet Chorizo Eggstravaganza
Note from Lidia: “Almost every Sunday after returning home from our evening church service, our famished family of six gathers around the kitchen table looking forward to eat our traditional ‘breakfast for dinner’ skillet meal! By the time everyone is ready to eat, this quick and easy, heart-warming skillet dish is ready to be enjoyed. I’m confident that this family tradition will last for generations to come.”
This winning “brinner” recipe is so great it received first place in the first-ever Farberware® Cookware recipe contest! This family-favorite dish, developed by Lidia Haddadian, is perfect when served for breakfast or dinner and is sure to leave a hungry crowd ravenous for seconds.
Yield:4-8 Servings
PrintIngredients
1/2 pound good quality chorizo, casings removed
1 tablespoon butter
1 large onion, peeled, halved, cored & sliced
1 medium red bell pepper, halved, cored & sliced
1 medium yellow (or orange) bell pepper, halved, cored & sliced
1 jalapeño pepper, cored and finely chopped
8 large eggs
Salt, to taste
Ground black pepper, to taste
1 cup grated Colby-Jack cheese
1 tablespoon chopped fresh parsley or cilantro
Pita bread or tortillas, for serving
Directions
- In a large Farberware® Dishwasher Safe Nonstick Everything covered pan, brown chorizo over medium-high heat until cooked through. Remove cooked chorizo from skillet and set aside.
- Lower heat to medium, add butter and sauté onions and peppers until softened and slightly browned (about 5 minutes). Add chorizo, salt and pepper.
- Carefully break in the eggs, placing them evenly over chorizo and vegetable mixture. Cover with lid and cook until eggs reach desired doneness (about 3-5 minutes).
- Top with cheese, cover and cook until cheese is melted (about 10-20 seconds). Sprinkle with parsley or cilantro and serve with pita bread or tortillas. Enjoy!
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