Imagine waking up to a delicious Mexican Egg Skillet, where juicy roasted tomatoes mingle with sweet kernels of corn and flavorful chorizo. This dish, reminiscent of shakshuka, isn’t just a treat for the taste buds; it’s an experience to savor. During my multiple testing sessions, I discovered perfecting the egg texture is vital—the smoother the yolk, the more indulgent the bite. If you’re curious for a twist, check out my One-Pot Cajun Chicken Pasta recipe!
About Mexican Egg Skillet
This Mexican Egg Skillet has become a staple in my home. Its medley of vibrant flavors and beautiful colors captures the essence of comfort food while being quick enough for a weeknight dinner. I’ve made this dish for family gatherings and intimate breakfasts alike. Each time, I’ve adjusted the ingredients and cooking times to ensure that every egg is cooked to velvety perfection.
- Weeknight-friendly: Quick prep and cooking time makes it perfect for busy evenings.
- Budget-friendly: The ingredients are affordable, making this a great option for families.
- Family favorite: Children and adults alike enjoy the bold flavors and colorful presentation.
- Ingredient insight: Chorizo adds a spicy depth to the dish, but feel free to swap it with seasoned ground turkey for a lighter option.
Key Ingredients & Their Roles
- Chorizo: Adds a rich, spicy flavor; substitute with ground turkey for a leaner version.
- Diced tomatoes: Provides a juicy base; fire-roasted varieties enhance the smoky flavor.
- Onions: These add sweetness; sautéing them brings out their natural sugars.
- Cilantro: Freshness that brightens the dish; parsley can be a milder alternative.
How to Make Mexican Egg Skillet
- In a large skillet over medium heat, add the chorizo and diced onions. Sauté them until the onions are soft and the chorizo is browned, about 5 minutes.
- Meanwhile, drain excess grease if necessary, then stir in both cans of tomatoes (juices included) and the corn. Bring this mixture to a lively boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally until the flavors meld.
- Once simmered, fold in the cilantro, adding a fragrant layer to the dish.
- Using the back of a spoon, create four wells in the mixture and crack an egg into each well. Cover with a lid or aluminum foil and cook for 5-7 minutes, until the eggs are set to your preference.
Pro Tips & Troubleshooting
- For a creamier texture, add a bit of cheese to the top before the eggs set.
- If you’re worried about overcooked eggs, start checking them at the 5-minute mark.
- Swap in seasonal veggies like bell peppers or spinach for a fresh twist.
- This recipe is easily scaled; double the ingredients for a crowd.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 3 days. If freezing, consume within a month for the best quality. When reheating, use a skillet over low heat for even warming—this helps maintain the egg’s texture. I found that the flavors meld even more beautifully after a day in the fridge!
Serving Suggestions
This dish pairs wonderfully with avocado toast for a satisfying brunch. You can also serve it with tortilla chips for a delightful crunch or a fresh garden salad. For more ideas, check my Vegetable Soup and Cheeseburger Soup recipes!
Frequently Asked Questions
- Can I use substitutes for chorizo? Yes! Ground turkey or sausage can work well.
- What if I can’t find fire-roasted tomatoes? Regular diced tomatoes will work, though the smoky flavor will be lighter.
- How do I ensure my eggs are cooked perfectly? Covering the skillet traps steam, cooking them evenly; adjust timing based on preference.
- Can leftovers be reheated? Absolutely—use low heat in a skillet for the best texture.
- Is this dish suitable for meal prep? Yes, it holds well in the fridge for a few days!
Final Thoughts
This Mexican Egg Skillet has become a beloved recipe in my home, brightening mornings and making weeknight dinners special. My favorite way to enjoy it is with a splash of hot sauce and a side of crispy tortilla chips. I invite you to try this dish and share your results—I can’t wait to hear how it turns out for you!
More Recipes You’ll Love
- Homemade One-Pot Cajun Chicken Pasta – a spicy, savory dish that resonates with Mexican flavors.
- Chicken Fajita Recipe – shares similar ingredients and preparation techniques.
- Taco Salad – a vibrant, fresh option that complements the Mexican theme.
- Chicken and Dumplings – hearty and flavorful, perfect for a comforting meal.
Mexican Egg Skillet
Ingredients
- 1 chorizo 9-ounce package
- 1 cup onion diced
- 1 fire-roasted diced tomatoes 14-ounce can, do not drain
- 1 diced tomatoes with green chilies 10-ounce can, do not drain
- 1 whole kernel corn 15-ounce can, drained
- 1/4 cup cilantro chopped
- 4 eggs
- 1 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.