Go Back

Chorizo Breakfast Skillet With Peppers – Bold, Satisfying, and Ready Fast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces fresh chorizo (Mexican-style, casings removed)
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 medium russet or Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 4–6 large eggs (depending on servings)
  • 2 tablespoons olive oil (as needed)
  • 1 teaspoon smoked paprika (optional, boosts the chorizo’s smokiness)
  • 1/2 teaspoon ground cumin (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro or parsley, chopped, for garnish
  • 1 lime, cut into wedges (optional, for brightness)
  • Crumbled cotija or shredded Monterey Jack (optional, for topping)

Method
 

  1. Prep the produce: Slice the onion and peppers. Dice the potatoes into small, even cubes so they cook quickly and brown well. Mince the garlic.
  2. Brown the chorizo: Heat a large skillet (preferably cast iron) over medium heat. Add the chorizo and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. Transfer to a plate, leaving the rendered fat in the pan.
  3. Cook the potatoes: If the pan looks dry, add 1–2 teaspoons of olive oil. Add the potatoes in an even layer. Season with a pinch of salt and pepper. Cook undisturbed for 3–4 minutes to develop a crust, then stir and continue cooking for 8–10 minutes, until tender and golden in spots.
  4. Sauté the aromatics: Push the potatoes to one side of the skillet. Add a drizzle of oil if needed, then add the onion and peppers. Cook until softened and slightly charred at the edges, about 5–7 minutes. Stir in the garlic for the last 30 seconds.
  5. Season and combine: Sprinkle in the smoked paprika and cumin, if using. Return the chorizo to the skillet. Toss everything together and taste. Add salt and pepper as needed. Spread the mixture into an even layer.
  6. Add the eggs: Make 4–6 small wells in the skillet. Crack an egg into each well. Lower the heat to medium-low. Cover with a lid and cook until the whites are set and the yolks are as runny as you like, about 4–6 minutes. For firmer yolks, go 7–8 minutes. Alternatively, place the skillet under a broiler for 2–3 minutes to set the eggs.
  7. Finish and serve: Sprinkle with cheese, if using, and let it melt for a minute. Shower with chopped cilantro or parsley. Serve hot with lime wedges. Add toast, tortillas, or avocado on the side if you like.