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!Jump to Recipe
This post is sponsored by Iowa Egg Council,
but all opinions and text are my own!
Are you a breakfast-for-dinner (brinner) family?! We sure are in our house! Not only do we love breakfast food, but eggs are something I know my kids will eat and get plenty of nutrients from.
With my oldest starting preschool (gulp!), it's important to me that she gets a good, balanced breakfast. Did you know that eggs are an excellent source of choline, an important nutrient for brain health and development?! It's one of the foods with the highest concentration of choline, a nutrient most Americans are not consuming enough of.
Not only are eggs a nutritional powerhouse (hello protein!!), they support lifelong brain health and make you feel energized. As a mom of three, I'll take all the energy I can get! 😉 Alrighty now, let's get cookin!!!
What is “shakshuka?”
Shakshuka is traditionally a dish that has eggs poached in a tomato mixture. Though it's typically enjoyed at breakfast time, it's a great option for a protein-packed brunch, lunch or dinner, too! Its said to have originated in the country of Tunisia and is a popular dish in North Africa and the Middle East.
I'm changing up the traditional shakshuka and adding a delicious Mexican twist with chorizo sausage, tomatoes with chili peppers and a little bit of heat!!
- Chorizo Sausage
- Onion - I like to use yellow onion for this recipe.
- Fired Roasted Diced Tomatoes
- Diced Tomatoes with Green Chilies - These tend to be a bit spicy. If you want to keep the heat level super mild, you can use a second can of the fire-roasted diced tomatoes.
- Whole Kernel Corn - You can either use a can of (drained) corn OR 1 ½ cups frozen corn.
How to Make Mexican Egg Skillet
You know I'm a big fan of one-pot / one-pan meals! This meal is made in one large skillet, so you can already assume it's a new recipe we'll be enjoying over and over again!
First, you'll cook the chorizo and diced onion in the skillet over medium heat. If there's grease from the chorizo, you can drain the grease now.
Next, you'll add the tomatoes, diced tomatoes with green chilies and the drained can of corn. Once you've brought this mixture to a boil, you'll turn the heat to low and let it simmer for 10 minutes.
Then the cilantro is added.
Once it's stirred in, you'll make 4 wells with the back of a spoon.
Crack one large egg into each of the wells.
Top with skillet with a lid (or cover tightly with aluminum foil) and let cook until the eggs are done to your liking.
How to Serve Mexican Egg Skillet
This Mexican Egg Skillet is best served warm and can be enjoyed for any meal of the day! I like serving it with a variety of toppings including cotija or queso fresco, tortilla chips, sour cream, sliced avocado, jalapenos, diced red onion.... the list of topping choices is truly endless!
How to Store Leftover Mexican Egg Skillet
If you're lucky enough to have leftovers, let the skillet cool off a bit, then store in an airtight container in the fridge.
Learn More About Eggs!
Learn more about Iowa Egg farming, egg nutrition and how to cook eggs at IowaEgg.org. Iowa's egg farming families want to help you kick off a healthy school year by giving away a grocery gift card!! Enter here by September 18th for your chance to WIN!!
Other Easy Breakfast Ideas
Sheet Pan Breakfast Bowls are a hit in our house! It's a delicious, filling, healthy way to get the day started and great for meal-prepping, too!
Overnight French Toast Casserole is a great option if you want to put breakfast together ahead of time!
Sheet Pan Breakfast Quesadillas are another favorite. It's a cheesy craveable breakfast that's sure to get you outta bed!
CONNECT WITH DANCE AROUND THE KITCHEN!
Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Mexican Egg Skillet
- One Large Skillet
- One 9-ounce package chorizo
- 1 cup diced onion
- One 14-ounce can fire-roasted diced tomatoes (do NOT drain)
- One 10-ounce can diced tomatoes with green chilies (do NOT drain) ex. Rotel tomatoes
- One 15-ounce can whole kernel corn drained
- ¼ cup chopped cilantro
- 4 eggs
- toppings such as cotija cheese, corn chips, avocado slices, hot sauce, additional cilantro, etc.
- 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.