Protein Packed Chorizo Egg Skillet
Try this new breakfast recipe to change up the way you eat your eggs. Chorizo, tomatoes and arugula combine to give you a protein packed meal to start your day. Feel free to enjoy it for dinner or lunch as well!
- 4 links chorizos, casing removed
- 1 yellow onion, chopped
- 30-oz can diced tomatoes
- 24 cherry tomatoes, halved
- 8 large eggs
- 2 cup arugula
- Sea salt
- Black pepper
Preheat the oven to 300 degrees F.
Place the chorizo links in a medium/large bowl, oven-proof, skillet over low heat. Cook until all sides of the chorizo are browned. Periodically deglaze the pan with water.
Allow the chorizo to cool, remove it from the skillet, and then slice each link into 10 pieces.
Sauté the onion in the leftover chorizo fat until tender for about 5 minutes.
Add the can of tomatoes to the skillet. Arrange the cherry tomatoes and slices of chorizo around the edge of the skillet.
Use a spoon to create four 2-inch wells in the tomato and egg mixture.
Crack each egg into a ramekin and gently pour one egg into each well.
Place the skillet in the oven for 15-20 minutes, until the eggs are set. Top with fresh arugula and season with sea salt and black pepper.