Mexican Egg Skillet

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!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Main Course

Cuisine: Mexican

Servings:

Calories: 363.28kcal

Author: Kelsey Byrnes

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.

Nutrition