Quantcast

Skillet Eggs with Chorizo and Vegetables

This is a late summer vegetable stew that you could make to use up a glut of zucchini and tomatoes. I add chorizo to the classic to make it more robust, but you could always leave it out and enjoy it as a great vegetarian dish—just use a little more paprika for flavor. I include cumin to give a Moorish influence to the dish.–José Pizarro

LC Any Which Way Note

This is one of those recipes that you can tweak any which way. And by that we mean you can serve it for brunch or for dinner, with or without chorizo, using fresh or canned tomatoes, as a chunky sauce for pork chops, chicken breasts, perhaps even pasta, or minus the eggs as a sloppy side dish. Any which way. Your way.

Skillet Eggs with Chorizo and Vegetables Recipe

  • Quick Glance
  • 30 M
  • 45 M
  • Serves 2

Ingredients

  • 4 tablespoons olive oil
  • 1 large onion (red or yellow), cut into 1/2- to 3/4-inch pieces
  • 1 red bell pepper, seeded and diced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin (optional)
  • 1/2 teaspoon crushed dried red pepper flakes (optional)
  • 7 to 10 ounces Spanish (cured) chorizo, sliced (optional)
  • 1 medium eggplant, cut into 1/2- to 3/4-inch pieces
  • 7 ounces (almost 1/2 pound) zucchini, chopped into 1/2- to 3/4-inch pieces
  • Sea salt
  • One 14-ounce can chopped tomatoes, drained, or 3/4 to 1 pound fresh tomatoes, skinned, seeded if desired, and chopped
  • 2/3 cup cold water
  • Freshly ground black pepper
  • 4 large eggs
  • Pinch hot paprika

Directions

  • 1. Heat the oil in a large skillet over medium heat. Add the onion and red bell pepper and stir to coat with the oil. Cover and cook until the onion is softened and barely golden, 7 to 8 minutes. Uncover, stir in the garlic, cumin, and red pepper flakes, if using, and cook for 1 minute. If using the chorizo, add it now. Stir in the eggplant, cover, and cook until it begins to soften, about 4 minutes. Stir in the zucchini, season with salt, and cook, uncovered, for 4 more minutes.
  • 2. Stir in the tomatoes and the water, season with salt and pepper, and simmer until the vegetables are tender and the sauce has thickened slightly, 7 to 8 minutes.
  • 3. Break the eggs on top of the mixture (or, if your egg cracking leaves a little something to be desired and is prone to leaving stray shell shards, break the eggs into a bowl first and then hold it close to the skillet and slip the eggs into the sauce). Sprinkle the eggs with some paprika and a little salt. Cover the skillet with a tight-fitting lid and simmer gently until the eggs are set to your liking, about 5 minutes for runny yolks or a little longer for set yolks. Set the skillet on the table (okay, maybe on a thick kitchen towel folded and placed on the table) and scoop the eggs and sauce straight from the skillet.
Hungry for more? Chow down on these: