Skillet Eggs with Chorizo and Vegetables
This skillet eggs with chorizo and vegetables is an easy one-pan meal made with chorizo sausage, zucchini, eggplant, tomato, and onions and are topped with fried eggs. Perfect for breakfast, lunch, or dinner.
Ingredients
- 4 tablespoons olive oil
- 1 large onion, (red or yellow), cut into 1/2- to 3/4-inch (12- to 18-mm) pieces
- 1 red bell pepper, seeded and cut into 1/2- to 3/4-inch (12- to 18-mm) pieces
- 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 (12- to 18-mm) pieces
- 7 ounces (almost 1/2 pound) zucchini, chopped into 1/2- to 3/4-inch (12- to 18-mm) pieces
- Sea salt
- One (14-oz) can chopped tomatoes, drained, or 3/4 to 1 pound (340 to 454 g) fresh tomatoes, skinned, seeded if desired, and chopped
- 2/3 cup cold water
- Freshly ground black pepper
- 4 large eggs
- Pinch hot paprika
Instructions
- 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.
- 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.
- 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 and simmer gently until the eggs are set to your liking, about 5 minutes for runny yolks or a little longer for yolks that are set.
- Set the skillet on the table and scoop the eggs and sauce straight from the skillet.
Nutrition
Serving: 1portion | Calories: 838kcal | Carbohydrates: 38g | Protein: 35g | Fat: 62g | Saturated Fat: 16g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 434mg | Sodium: 1646mg | Fiber: 13g | Sugar: 21g