Hearty egg skillet breakfast simmered in a spicy tomato-based mushroom sauce, chorizo, and pinto beans and topped with fresh scallions, cilantro, and avocado chunks.
“Simplicity is the ultimate sophistication.” — Leonardo da Vinci.
I'm not too fond of spending too much time in the kitchen. However, don't get me wrong, I love cooking; it is a type of therapy for me and a way to express myself creatively.
But since my job is very demanding and I have other obligations around the house, I need a quick meal sometimes. Therefore, one-pot meals are such a great way to achieve this.
However, one-pot meals are not just for dinner; we can do it for breakfast too! And I love doing one-pot egg dishes. Additionally, this is a very delicious saucy egg skillet recipe that goes well with toasted ciabatta bread!
Check out North African-inspired Harissa Egg Toast with Feta Cheese and Olive Oil and the Indian-inspired Masala Chickpeas and Egg Curry recipes if you love egg skillet dishes.
Or, for breakfast, try the Potsticker Pinwheel and French Omelet with Whipped Garlic Herbed Cottage Cheese meals.
Jump to:
- “Simplicity is the ultimate sophistication.” — Leonardo da Vinci.
- Mexican & North-African Mash-Up
- Ingredients and Instructions
- Suggested Servings Sides
- Substitutions
- Equipment
- Storage
- Cooking tip
- Frequently Asked Questions
- Brunch Recipes
- Vegetarian Recipes
- Video
- Recipe
- 📖 Recipe
- Food safety
- Have a Comment or Question?
Mexican & North-African Mash-Up
I've been a big fan of soy chorizo; it's so good, and whatever you add it to, it brings out so much flavor. Check out my Butternut Squash Chicken Chili recipe, where I use it as a base for the soup. So good!
This egg skillet dish does remind me of Huevos Rancheros, which has tagged team with Shakshuka. In addition, Huevos Rancheros, which translates to Ranch Eggs, is a sunny-side-up egg dish served with tomatoes seasoned with chilies and cumin, beans (black beans to refried beans) served with tortillas and/or rice.
Meanwhile, Shakshuka is a dish from the Maghrebi region in North Africa, usually made in a tagine with tomatoes, chilies, and poached eggs. Ever since I discovered Shakshuka, I started making my own variations. Check out also my Harissa Egg Toast with Feta Cheese and Olive Oil recipe.
Ingredients and Instructions
For this egg skillet recipe, you'll make a spice blend of smoked paprika, chili powder, cumin powder, dried oregano, onion powder, and garlic powder. However, if you don't want to do all that, you can use adobo seasoning, about two teaspoons.
Heat some olive oil and saute your garlic, scallions, and jalapenos. Then, add quartered small tomatoes; I usually use Campari tomatoes. For example, they look like oversized cherry tomatoes.
Add your mushrooms; I usually just use baby portobello mushrooms. But brown button mushrooms and white button mushrooms should be fine as well. Then, once the mushrooms are cooked, you will add the soy chorizo crumbled.
However, if you don't want soy chorizo, you can use regular chorizo small diced. Then add the pinto beans, salsa, a little bit of vegetable broth, salt, and pepper. In addition, you want a slightly liquidy mixture to hold the eggs to simmer in a sauce.
Add the eggs by making little wells on the four corners of the pan, as shown in the images and video. Then, cover to allow the eggs to poach. I like runny eggs, so this may take 2 to 3 minutes.
Finally, garnish with fresh scallions, cilantro, and large diced avocado pieces. As mentioned before, this dish goes very well with toasted ciabatta bread. However, if this is not available, try French bread. Or you can even enjoy this with toasted flatbread or warmed-up tortillas.
See the egg skillet recipe card for quantities.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.
Suggested Servings Sides
Serve with a mixed Green Salad with chopped tomatoes or steamed vegetables like broccoli. Serve also with your Favorite Bread. For example, I've used and love toasted Ciabatta bread; it has wholes to soak up the juices from the skillet's sauce and eggs. You can also use flatbreads or warmed-up tortillas.
Substitutions
- Spices - For quicker recipe preparation, you can use Adobo Spice Blend.
- Tomatoes Variations - I used Campari Tomatoes, slightly bigger than grape and cherry tomatoes but not as big as a plum tomato. However, you can use plum tomatoes; just cut them into six instead of quartered.
- In addition, if you use grape or cherry tomatoes, cut them in half. But I do not suggest using globe tomatoes; the regular large round tomatoes contain too much water and acidity.
- Soy Chorizo - Alternatively, you can use small diced chorizo for the soy chorizo crumbles.
- Red Tomatillo Salsa - When referring to salsa, I usually use red tomatillo salsa. It is usually a hot puree sauce with ingredients similar to chunky salsa. Instead of or in combination with tomatoes, tomatillos are used, with various chilies (e.g., Anaheim, dried smoky peppers, arbol peppers), white onions, fresh cilantro, cumin powder, and garlic. And some of the mentioned ingredients may also be omitted as well.
Change Heat Level - Modify the egg skillet recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment
Medium Saute Pan - This is a one-pot egg skillet meal made in a saute pan, like the All-Clad Hard Anodized Nonstick Sauté Pan with Lid, not to be confused with a frying pan with shallow sides. In addition, the tall sides help keep moisture, great for poaching and simmering foods.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - I wouldn't suggest storing this egg skillet dish for later; it is better to eat it immediately. If you plan to eat it later, to keep it in the refrigerator, you can place it in a shallow 2-inch container to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to one day.
- Freezer - I do not recommend freezing because if you try to reheat this dish, it will overcook the eggs.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking tip
Don't have vegetable broth? That's OK; you can use water or bean liquid from the can.
Frequently Asked Questions
They look like unripe small green tomatoes with a leaf life substance that covers the fruit. For example, similar to gooseberries. In addition, these types of fruits are known as Physalis. Tomatillos are also usually roasted for salsas.
Poached eggs are usually cooked in hot water or steamed by cracking the egg and releasing the egg into a container or the water. They are usually cooked with the egg yolk still running and the egg white cooked.
Brunch Recipes
Looking for other brunch recipes like this? Try these:
- Healthy Poached Egg Avocado Rainbow Tuna Salad
- Healthy Whipped Garlic Herbed Cottage Cheese Spread
- Spicy Chicken Pitas with Arugula Feta Pomegranate Salad
- Air Fryer Chicken Breast with Hot Honey Glazed Vegetables
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- Homemade Easy Spicy Basil Pesto
- French Omelet with Whipped Garlic Herbed Cottage Cheese
- Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
- Mango Cookies and Cream No-Churn Ice Cream
Video
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Recipe
📖 Recipe
Piquant Chorizo Beans and Eggs Skillet
Ingredients
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon cumin powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoon olive oil
- 1 teaspoon garlic minced or garlic pressed
- ½ cup scallions small sliced
- ¼ cup jalapenos small diced
- ½ cup tomato medium diced
- 1 cup mushrooms quartered
- 4 ounces soy chorizo crumbled
- 1 cup pinto bean cooked
- ¼ cup salsa
- ¼ cup vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 eggs
- ¼ cup scallions
- ½ avocado
- ¼ cup cilantro
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat a large 13-inch saute pan on medium-high heat
- Add and heat the oil.
- Once the oil is heated, add the garlic, scallions, and jalapenos.
- Cook for 30 seconds.
- Add the tomatoes and allow the mixture to cook down for 1 minute, stirring occasionally.
- Next, add the mushrooms and combine well.
- Once the mushrooms look tender, add the chorizo and combine well.
- Once the chorizo is heated, add the beans, salsa, smoked paprika, chili powder, cumin, oregano, onion powder, and garlic powder and combine well.
- Reduce the heat to medium-low.
- To simmer the eggs, you might have to add ¼ cup of vegetable broth if there is not enough liquid. You don't want to chorizo mixture to begin to fry instead of simmering.
- Season the mixture with salt and pepper.
- Quickly make holes in the four corners of the pot and add the eggs.
- Immediately cover and cook for 2 to 4 minutes, depending on your preference on how you like your eggs done. For runny eggs with a white film over them, check your eggs after 2 ½ minutes.
- At this point, you can toast your bread.
- Once done to your preference, garnish with chopped cilantro, scallions, and avocado chunks.
Piquant Chorizo Beans and Eggs Skillet
Ingredients
Instructions
Notes
Suggested Servings Sides
- Mixed Green Salad with chopped tomatoes
- Steam vegetables like broccoli
Spices Substitute
- For quicker recipe preparation, you can use Adobo Spice Blend.
Serve with your Favorite Bread
- I used and love toasted Ciabatta bread; it has wholes to soak up the juices from the skillet's sauce and eggs.
- You can also use flatbreads or warmed-up tortillas.
Tomatoes Variations
- I used Campari Tomatoes, slightly bigger than grape and cherry tomatoes but not as big as a plum tomato.
- However, you can use plum tomatoes, just cut them into six instead of quartered.
- If you use grape or cherry tomatoes, cut them in half only.
- I do not suggest using globe tomatoes; the regular large round tomatoes contain too much water and acidity.
Soy Chorizo Alternative
- Alternative to soy chorizo crumbles, you can use regular chorizo, small diced.
Red Tomatillo Salsa
- When referring to salsa, I usually use red tomatillo salsa.
- It is usually a hot puree sauce with ingredients similar to chunky salsa. Instead of or in combination with tomatoes, tomatillos are used, with various chilies (e.g., anaheim, dried smoky peppers, arbol peppers), white onions, fresh cilantro, cumin powder, and garlic. And some of the mentioned ingredients may also be omitted as well.
What are Tomatillos?
- They look like unripe small green tomatoes with a leaf life substance that covers the fruit. Like gooseberries. These types of fruits are known as Physalis.
- Tomatillos are usually roasted for salsas.
Don't have vegetable broth?
- That's ok; you can use water or bean liquid from the can.
Storage: Refrigerator
- I wouldn't suggest storing this dish for later; it is better to eat it immediately.
- If you plan to eat it later, to store it in the refrigerator, you can place it in a shallow 2-inch pan to cool down quickly.
- Then store in an air-tight sealing container.
- The meal will last up to one day.
Storage: Freezer
- I do not recommend freezing because if you try to reheat this dish, it will overcook the eggs.
Reheat: Stove Top
- I do not recommend reheating this dish; it will overcook the eggs.
- I suggest heating it slowly in a saucepan on low heat, covering it with a lid until the sauce simmers.
Reheat: Microwave
- I do not recommend reheating this dish; it will overcook the eggs.
Nutrition Facts
Calories
472.93Fat
37.46 gSat. Fat
6.85 gCarbs
29.79 gFiber
15.09 gNet carbs
14.71 gSugar
7.75 gProtein
24.1 gSodium
1720.64 mgCholesterol
327.36 mgThese are calculations based on search results of the ingredient's nutritional information.
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
Have a Comment or Question?
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