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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!
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.
Not only are eggs a nutritional powerhouse (hello, protein!!), but they’re also packed with essential nutrients that make them a great addition to a balanced diet. As a mom of three, I’m all about foods that help keep our family fueled! 😉
Alrighty now, let’s get cookin!!!
This Mexican Breakfast Skillet is Egg-cellent
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!! Perfect for breakfast, brunch, or even dinner, this dish will have everyone asking for seconds.
Key Ingredients
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them.
- Chorizo Sausage – I like the little kick the chorizo brings to this recipe.
- Fire-Roasted Diced Tomatoes – The fire-roasted ones give this dish a little smokiness that works well with the chorizo.
- 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 1/2 cups frozen corn.
How to Make This 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 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 the skillet with a lid (or cover tightly with aluminum foil) and let cook until the eggs are done to your liking.
What to Serve with this Mexican Egg Skillet
This skillet breakfast 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, jalapeños, diced red onion… the list of topping choices is truly endless!
How to Store Leftovers
If you’re lucky enough to have leftovers, let the skillet cool off a bit, then store in an airtight container in the fridge.
Other Easy Breakfast Ideas
💛Overnight French Toast Casserole
💚Sheet Pan Breakfast Quesadillas
🩷Breakfast Tater Tot Casserole
Mexican Egg Skillet
Equipment
- One Large Skillet
Ingredients
- 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
- 1/4 cup chopped cilantro
- 4 eggs
- toppings such as cotija cheese, corn chips, avocado slices, hot sauce, additional cilantro, etc.
Instructions
- 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.
