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Chorizo Egg Breakfast Skillet

Ingredients
  

  • 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
  • 6 oz chorizo sausage removed from casing
  • ½ cup pale ale beer I used Scrimshaw
  • 14 oz crushed stewed tomates in juices
  • 4 eggs
  • ¼ cup fresh grated parmesan cheese
  • 1 large avocado sliced
  • ¼ cup cilantro

Instructions
 

  • preheat oven to 350.
  • 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.
  • 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.
  • Add the tomatoes and cook until slightly reduced, about 5 minutes. Return potatoes to the pan.
  • Crack the eggs on the skillet, evenly spaced.
  • Cook in a 350 oven until the whites have set, about 10 minutes.
  • Top with cilantro, parmesan and avocado prior to serving.