American · Dinner
Tex-Mex Chorizo and Egg Skillet
A Tex-Mex dinner skillet, crispy chorizo with charred peppers, black beans, and baked eggs in a smoky chipotle tomato sauce, served with warm flour tortillas.
$
10 minsPrep
22 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
28gFat
38gCarbs
5gSugar
6gFiber
840mgSodium
195mgChol
Goes well with
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international
Instructions
1
Prep
Dice the red bell pepper and white onion finely. Mince garlic cloves. Chop the chipotle chilli. Remove chorizo casing and crumble. Drain and rinse black beans. Crack eggs into a small bowl.
2
Saute
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add crumbled chorizo, cook 3–4 minutes, breaking it up until browned and fat renders. Add onion and pepper, cook 3 minutes until softened.
3
Bloom
Stir in garlic, chipotle chilli, smoked paprika, and cumin. Cook 1 minute until fragrant, stirring constantly.
4
Build
Pour crushed tomatoes into the skillet and stir to combine. Add black beans and simmer over medium heat 5–6 minutes until sauce thickens slightly. Season with salt to taste.
5
Bake
Create four evenly spaced wells in the sauce. Crack one egg into each well. Cover with a lid and cook over medium-low heat 5–6 minutes until egg whites are set and yolks remain runny.
6
Plate
Scatter fresh coriander over the skillet and serve directly from the pan with warm flour tortillas alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 160g (5.5 oz) cooking chorizo
- 150g (5 oz / 1 can) canned black beans
- 1 medium red bell pepper
- 1 small white onion
- 2 garlic cloves
- 1 chipotle chilli in adobo sauce
- 300g (10.5 oz / 1 can) canned crushed tomatoes
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp salt
- 2 tbsp vegetable oil
- 8g (small handful) fresh coriander
- 4 small flour tortillas