Chorizo and Egg Skillet

This Chorizo and Egg Skillet is a savory breakfast dish, with chorizo, onion, bell pepper and eggs. Topped with feta! Keto friendly and hearty enough for dinner.

CHORIZO AND EGG SKILLET

My husband came up with this breakfast dish. It’s so hearty and has all the flavors! He uses jicama because it’s keto-friendly, but you can also use sweet potato or regular potatoes.

INGREDIENTS

• CHORIZO – This is spicy sausage made from pork and seasonings. It gives this dish flavor!
• EGGS
• JICAMA – Is a root vegetable that is sweeter than a potato. You can also use sweet potato or regular potatoes.
• BELL PEPPER
• RED ONION
• FETA
• CILANTRO

I personally like to cook my eggs over with a runny center but you can cook them to your desired doneness.

OTHER BREAKFAST RECIPES:

• Proscuitto Egg and Sausage Cups
• Bacon Asparagus Frittata Recipe
• Baked Denver Omelet

Chorizo and Egg Skillet

5 from 2 votes

This Chorizo and Egg Skillet is a savory breakfast dish, with chorizo, onion, bell pepper and eggs. Topped with feta! Keto friendly and hearty enough for dinner.

Print Pin Rate

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Servings: 6 servings

Ingredients

• 3 cups jicama, diced into 1/2 inch pieces, (if not doing Keto you can use sweet potato or regular potato)
• 1 lb. chorizo sausage
• 3 Tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon black pepper
• ¾ cup red onion, diced
• 1 red bell pepper, diced
• 6 eggs
• 2 tablespoons crumbled feta
• Cilantro

Instructions

 

• Place cubed jicama in a large microwave safe bowl with ¼ cup water (skip this step if using sweet potatoes). Cover with plastic wrap and microwave for 25 minutes. Drain well and set aside. Pat dry.
• In a large skillet, brown the chorizo and set aside.
• In a large skillet, heat the olive oil for medium-high heat. Brown the jicama in the pan.
• Add the onion, ¼ cup water, and salt and pepper. Sauté until soft, about 3 minutes. Stir in cooked chorizo and bell pepper.
• Make 6 wells in the mixture and crack an egg into each well. Cover with a lid and let cook until the eggs are cooked to desired consistency.
• Top with feta and cilantro if desired.

Notes

Nutrition facts were calculated using jicama.

Serving: 1/6 of the recipe, Calories: 300kcal, Carbohydrates: 9g, Protein: 14g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 222mg, Sodium: 326mg, Potassium: 233mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1277IU, Vitamin C: 54mg, Calcium: 82mg, Iron: 2mg

Cuisine: American

Course: All Recipes, Main Course, Main Dishes

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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