Skillet Eggs with Chorizo and Vegetables

A skillet of eggs with chorizo and eggplant, tomato, zucchini, onion, and peppers.

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

  • Quick Glance
  • 30 M
  • 45 M
  • Serves 2
5/5 - 1 reviews
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  • 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


  • 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.

Recipe Testers Reviews

This sounded like a nice way to enjoy what’s at the farmers’ market right now. I cut the onion into a large dice so that it’d be similar to the shape of the other vegetables. I cut the eggplant and zucchini into 3/4-inch pieces. The times given in the recipe were accurate. I liked the fact that the veggies were al dente and had some crispness to them. I used a 14-ounce can of fire-roasted, chopped tomatoes with their juice. That seemed to be enough liquid, so I didn’t add the water called for in the recipe. I made this recipe one evening, thinking that I’d be able to create a nice, quick breakfast after adding the eggs the next morning. That night we enjoyed this without the eggs as a side dish to the roasted chicken we’d made for dinner. The next morning we enjoyed this veggie “stew” with runny-yolk eggs nestled in.

This recipe worked very well for me as written. I believe the expectation is to use a cured chorizo, which is fortunate, as it’s the easiest kind of Spanish chorizo to find in the United States. I used 7 ounces and added the chorizo after sautéing the onion and pepper, just after adding the garlic, cumin, and pepper flakes. This was quite a bit of chorizo, so depending upon how much you want, I think you should vary the amount between 4 and 7 ounces.I used canned diced tomatoes. I drained the tomatoes, and used the reserved liquid as part of the 2/3 cup water called for. The cooking times in the recipe were accurate for yielding very tender vegetables, which in my opinion is what you want in this recipe. Before adding the eggs, it’ll help keep them in a compact form if you take the back of a spoon and hollow out a little nest for each egg. The 5-minute cooking time specified gives a perfectly cooked egg with a runny yolk. If you want your eggs more thoroughly cooked, you’ll need to increase the time. I chopped the onion in a 1/4-inch dice, which is my standard when size isn’t specified. This worked for me. I also thought 1/2-inch pieces of zucchini were just right (mine might’ve even been a bit smaller). The amount of water worked, although part of my “water” was the reserved tomato juice.

I decided to try this recipe with the chorizo. I started with a 10-ounce tube of pork chorizo, which I cooked with the finely chopped onion for a few minutes, then added the bell pepper, also chopped somewhat fine. I didn’t find an eggplant when I went to the store so I used a little more tomato and zucchini. After adding the tomatoes and water, it took about 15 minutes before my vegetable mixture thickened. As usual, I cannot predict my family’s schedule and ended up having to postpone our dinner plans that night. I put my vegetable sauce in the refrigerator and 2 days later resumed making the recipe. At this point, all I had to do was reheat the sauce and add the eggs. I served the dish with baked tortillas. We were all a little leery about trying this dish—we were just out of our comfort zone—but to my surprise everyone loved it. I almost wish I’d served it over crisped polenta or maybe even grits, but either way it was a huge hit. I think this recipe would be easy to make just the way your family likes it—spicy or mild and with a variety of spices or vegetables. A lovely, healthy, comfort food meal.

This is a thick vegetable stew that can definitely put to good use a glut of vegetables at the end of summer. It’s very similar to ratatouille, but with soft eggs on top. This is the perfect supper when served with a hunk of crusty French bread to soak up the vegetable juices and the eggs. I did not add the chorizo to the dish. I diced the onions into 1/2-inch pieces. The bell pepper, eggplant and zucchini I chopped into 3/4-inch pieces. The vegetables could’ve been chopped into smaller pieces, but I went for a more rustic and chunky stew. I added only 1/3 cup water to my fresh tomatoes because they seemed very juicy after I skinned and chopped them. I topped our eggs with a pinch each of hot paprika and smoked paprika. The cooking times seemed accurate for all the vegetables to turn tender. Our 4 eggs were cooked 2 to 2 1/2 minutes for the whites to set slightly and still have a very runny yolk. The dish was a satisfying and warming stew with the eggs. Our biggest problem was it made a HUGE amount of stew for 2 people to eat! Next time, I would cut back on the quantity of vegetables.


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  1. Yummy. Easy. Eating as I write. No eggs and I was light on the chorzio because I’ve never used it before. Tremendous flavor. Definitely using more next time and, without doubt, eggs—runny yolks and all. Thank you!

    1. Exactly, Leslie. Just a little less spicy than Shakshuka, although you can easily fix that with a spoonful of harissa or a few dashes of hot sauce. And yeah, I love this kind of breakfast or dinner, too. Looking forward to hearing what you think of it….

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