Mexican · Brunch
Skillet Eggs with Sausage and Beans
A one-skillet Mexican breakfast built on browned pork chorizo and pinto beans, with two eggs poached in simmering wells and finished soft-set. Seasoned with cumin, garlic, and jalapeño, topped with cotija and cilantro, and scooped with warm corn tortillas for a smoky, savory morning plate.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
623Calories
35.2gProtein
38.1gFat
38.1gCarbs
5.5gSugar
9.8gFiber
1184mgSodium
480mgChol
13.4gSat Fat
990mgPotassium
232mgCalcium
5.2mgIron
2.5mcgVitamin B12
16mgVitamin C
gluten-free
high-fiber
protein-rich
spice-route
hidden-gems
weekend-brunch
gluten-free
Instructions
1
Prep
Dice the onion and tomato, mince the garlic, slice the jalapeño, and remove the chorizo casing so it crumbles easily.
2
Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add onion, garlic, and jalapeño; cook 2 minutes until softened.
3
Add chorizo to the skillet and cook 4 minutes over medium-high heat, breaking it up with a spoon, until browned with visible fat.
4
Stir in pinto beans, tomato, cumin, and paprika; simmer 3 minutes over medium-low heat until the mixture thickens slightly.
5
Make two wells in the mixture, crack an egg into each, cover the skillet, and cook 5 to 6 minutes over low heat until whites set and yolks remain soft.
6
Scatter cotija and cilantro over the top, season with salt, and serve in the skillet with warmed corn tortillas alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g fresh Mexican pork chorizo, casing removed
- 2/3 cup160g, well drained cooked pinto beans
- 44 eggs
- 11 onion
- 2 clove2 clove garlic
- 11 jalapeño
- 1/2 cup90g tomato
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 tbsp30g crumbled cotija cheese
- 2 tbsp2 tbsp cilantro
- 44 small corn tortillas (about 50g total), warmed
- salt, to taste
