Chorizo Egg Breakfast Skillet

There is something about lingering over a long breakfast with those I love that just makes me feel like I did something right. Everyone eats dinner, most of us have a few minutes for lunch, but it’s when we take time to sit and spend “valuable, productive” hours of the day actually tasting our food, chatting with those people whose company often gets taken for granted, that the day really become special.

This may be a habit I picked up while traveling in those countries that wouldn’t think of letting a hotel guest check out without being fed, even if you only spent $5 on a bed in a shared room. I think maybe a hotel owner and his wife insisting that the 19 year old American who spoke no Italian MUST sit for a cup of espresso and a some bread before departing had a huge impact on me, especially given that I was broke and had paid less for the room than I would have paid for the breakfast in the States. Some how breakfast and hospitality have since been linked in my brain. I feed my guests. A lot.

This is a great Family style breakfast that takes very little skill to throw together. Tons of flavor, little effort.


Chorizo Egg Breakfast Skillet


  • 2 tbs olive oil
  • 1 cup red potatoes peeled and diced (small dice)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 large shallot, chopped
  • 1 bell pepper, sliced julienne, stem and seeds removed
  • 6oz chorizo sausage, removed from casing
  • ½ cup pale ale beer (I used Scrimshaw)
  • 14oz crushed stewed tomates, in juices
  • 4 eggs
  • ¼ cup fresh grated parmesan cheese
  • 1 large avocado, sliced
  • ¼ cup cilantro


  1. preheat oven to 350.
  2. In a cast iron skillet, heat the olive oil. Sprinkle the potatoes with salt and pepper, cook over medium high heat until potatoes are fork tender, remove potatoes from skillet.
  3. Return skillet to heat, adding additional olive oil if the pan is dry and cook the shallots and red peppers until soft. Add the chorizo, stir and break up while cooking. Once the chorizo is mostly cooked, add the beer, scraping to deglaze the pan.
  4. Add the tomatoes and cook until slightly reduced, about 5 minutes. Return potatoes to the pan.
  5. Crack the eggs on the skillet, evenly spaced.
  6. Cook in a 350 oven until the whites have set, about 10 minutes.
  7. Top with cilantro, parmesan and avocado prior to serving.

24 thoughts on “Chorizo Egg Breakfast Skillet

  1. This breakfast sounds amazing, and I love the imagery you evoked with the travel stories. I have a lot of great memories of traveling through Europe and chatting with strangers in hostels over the free breakfast of baguette, coffee, and jam.

    Also, deglazing the pan with beer is genius! 🙂

    1. I know! So many people in the world that I have never had the opportunity to tell how much they impacted me. Traveling is one of the best things I have ever done.

  2. We have company coming tomorrow, so I have marked this to try. We all love Mexican food and I want to do a nice brunch Friday morning, so this is just the thing! I enjoyed your opening story about Italian hospitality. Thanks!

  3. My in-laws are coming to town (yikes)! but this breakfast will be the perfect thing to make for them!!!! yum

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