Piquant Chorizo Beans and Eggs Skillet

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.

Table of Contents

Jump to:

• “Simplicity is the ultimate sophistication.” — Leonardo da Vinci.
• Why You'll Love It:
• A Bold, One-Pan Mash-Up of Mexican and North African Flavors
• A Culinary Story Told Through Flavor
• Ingredients with Steps
• Culinary Glossary
• Equipment
• Kitchen Must-Haves Reviews
• Substitutions
• Storage
• Reheating
• 5 Cooking Tips
• Frequently Asked Questions
• Brunch Recipes
• Vegetarian Recipes
• 📖 Recipe
• Suggested Servings Sides
• Subscribe to my YouTube Channel
• Have a Comment or Question?

“Simplicity is the ultimate sophistication.” — Leonardo da Vinci.

I’m not too fond of spending hours in the kitchen. Don’t get me wrong, I love cooking. It’s a form of therapy for me, a creative outlet where I can unwind and express myself. But with a demanding job and responsibilities around the house, there are times when I simply need something quick and satisfying.

That’s where one-pot meals come in. They’re a lifesaver on busy days, and not just for dinner. One-pot recipes work beautifully for breakfast, too! In fact, I especially enjoy making one-pot egg dishes. They’re hearty, flavorful, and require minimal cleanup, which is always a win in my book.

This saucy egg skillet is a perfect example. It’s bold, comforting, and packed with layers of flavor, and it pairs wonderfully with toasted ciabatta bread for that extra crunch and soak-it-up satisfaction.

Why You'll Love It:

• Brunch-ready brilliance – A conversation-starting dish that’s ideal for weekend gatherings or lazy mornings.
• One-pan ease – Minimal cleanup, maximum flavor.
• Globally inspired – It blends traditional ingredients with a fresh, fusion-forward perspective.
• Hearty & healthy – Protein-packed with a balance of fiber and spice to keep you full and fueled.

A Bold, One-Pan Mash-Up of Mexican and North African Flavors

Looking to spice up your next brunch? This Piquant Chorizo Beans & Eggs Skillet is your answer, a sizzling, one-pan deliciousness that brings together the smoky richness of Mexican chorizo with the bold spices and simmered warmth of North African-inspired cuisine. It’s satisfying, flavorful, and effortlessly impressive.

This dish isn’t just another skillet; it’s a global culinary mash-up rooted in real food history. Think: the earthy comfort of pinto beans and sausage, balanced by the zesty kick of harissa, cumin, and smoked paprika. Then top it with gently poached eggs, and you’ve got a brunch centerpiece that’s as visually striking as it is crave-worthy.

A Culinary Story Told Through Flavor

At its core, this dish reflects centuries of cultural exchange. The use of chorizo and pinto beans pays homage to Mexican culinary roots, while the aromatic spices and saucy base draw parallels to Shakshuka, a beloved North African dish.

These flavors didn’t just appear together by accident; they’re connected by centuries of trade, migration, and colonization that shaped foodways from the Iberian Peninsula to Latin America and the Maghreb.

Ingredients with Steps

Start by making the seasoning blend by mixing paprika, chili powder, cumin, oregano, onion powder, and garlic powder in a small container. In a medium sauté pan over medium-high heat, heat oil and briefly cook garlic, scallions, and jalapeños for 30 seconds.

Add tomatoes and cook for 1 minute, then stir in mushrooms. Once the mushrooms are tender, add the chorizo, followed by beans, salsa, and the prepared seasoning blend. Reduce the heat to medium-low and, if needed, add ¼ cup of vegetable broth to maintain a simmer—season with salt and pepper.

Create four small wells in the mixture and crack in the eggs, then cover and cook for 2–4 minutes, depending on desired doneness. While the eggs cook, toast your bread. Serve the skillet hot, garnished with cilantro, scallions, and avocado.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Ingredients

• Chorizo (Soy or Traditional) – A highly seasoned sausage, either Spanish (dry-cured) or Mexican (fresh), often spiced with smoked paprika and chili. Trader Joe’s Soy Chorizo is a vegetarian version made from textured soy protein.
• Harissa – A North African chili paste or spice blend made with roasted red peppers, garlic, and aromatic spices like cumin and coriander—adds smoky heat and depth.
• Paprika Powder – A ground spice made from dried red peppers; smoked paprika adds a woodsy depth and is often used in Spanish and Mexican cooking.
• Cumin – A warm, earthy spice commonly used in Middle Eastern, North African, and Latin American cuisines—adds depth and a slightly nutty flavor.
• Scallions – Also known as green onions, they have a mild onion flavor and can be used raw or cooked. Both white and green parts are edible.

Techniques

• Sauté – To cook food quickly in a small amount of oil over medium to high heat, often while stirring or tossing, to bring out flavor and soften ingredients.
• Simmer – Cooking food gently in liquid just below the boiling point. You should see small bubbles occasionally rise to the surface, not a rolling boil.
• Poach (Eggs) – A method of gently cooking eggs by submerging them (or, in this case, nesting them) in a hot liquid or sauce until the whites are set but the yolks remain soft.
• One-Pot Meal – A complete dish prepared using a single pan or pot, minimizing cleanup while layering flavors throughout the cooking process.
• Deglaze – Adding liquid (like broth or tomatoes) to a hot pan to loosen and lift browned bits from the bottom, boosting flavor in sauces or stews.

Equipment

• Medium Sauté Pan (with Lid) - Used for building the base, cooking the chorizo mixture, and poaching eggs. Or use a large skillet or frying pan with a baking sheet or foil as a lid.
• Spatula or Wooden Spoon - To stir the aromatics, mix beans and chorizo, and gently handle eggs—any heat-safe utensil (silicone or plastic preferred).
• Small Mixing Bowl / Container - This is for blending the spices together in advance. A mug, ramekin, or any small bowl will do as well.

Kitchen Must-Haves Reviews

Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.

Substitutions

Dairy Free

• Yay, this recipe is already dairy-free!

Gluten-Free

• Ciabatta Bread – Use gluten-free ciabatta, gluten-free baguette, or toasted corn tortillas.
• Soy Chorizo – Choose a gluten-free labeled soy chorizo, or substitute with ground turkey seasoned with gluten-free taco spices.

Vegetarian

Convenience

• Ciabatta Bread – Try frozen gluten-free waffles, GF English muffins, or sandwich bread.
• Soy Chorizo – Use pre-cooked chicken sausage, plant-based crumbles, or canned vegetarian chili.
• Pinto Beans – Canned chili beans or refried beans heat quickly with no prep.
• Cherry Tomatoes – Substitute with canned fire-roasted tomatoes with green chiles or my favorite, fresh quartered Campari tomatoes.
• Jalapeños – Use jarred jalapeños or chipotle salsa for quick heat and flavor.
• Scallions – Frozen chopped onions or dried onion flakes save time on chopping.
• Garlic – Garlic paste tubes or frozen garlic cubes from the freezer section work great.
• Vegetable Broth – Use water with a splash of soy sauce, tomato juice, or a broth concentrate.
• Spices – Replace individual spices with a premixed adobo, chili, or taco seasoning packet (check for gluten-free labeling).
• 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.

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.

Reheating

For best results, store the cooked chorizo and bean mixture separately from the eggs if possible. Eggs can overcook and become rubbery when reheated.

• Stovetop (Best Method):
  • Reheat the chorizo-bean mixture in a skillet over medium-low heat until warmed through (about 5–7 minutes).
  • Add a splash of broth or water to loosen the sauce if needed.
  • If stored separately, add freshly cracked eggs and poach directly in the reheated mixture. Cover and cook for 2–4 minutes.
• Microwave (Quickest):
  • Place a portion of the mixture in a microwave-safe dish and cover loosely.
  • Heat on medium for 1–2 minutes, stir, then heat in 30-second increments until hot.
  • If eggs are included, cover gently with a damp paper towel to prevent drying out.
• Oven (Good for batch reheating):
  • Preheat oven to 350°F (175°C).
  • Transfer mixture to an oven-safe dish, cover with foil, and heat for 10–15 minutes.
  • Add eggs during the last 5 minutes if baking them fresh.

Frequently Asked Questions

Brunch Recipes

Looking for other brunch recipes like this? Try these:

Vegetarian Recipes

Looking for other vegetarian recipes like this? Try these:

📖 Recipe

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