Protein Packed Chorizo Egg Skillet
Try this new breakfast recipe to change up the way you eat your eggs. Chorizo, tomatoes and arugula combine to give you a protein packed meal to start your day. Feel free to enjoy it for dinner or lunch as well!
Servings 8
Calories 289kcal
Ingredients
- 4 links chorizos, casing removed
- 1 yellow onion, chopped
- 30-oz can diced tomatoes
- 24 cherry tomatoes, halved
- 8 large eggs
- 2 cup arugula
- Sea salt
- Black pepper
Instructions
- Preheat the oven to 300 degrees F.
- Place the chorizo links in a medium/large bowl, oven-proof, skillet over low heat. Cook until all sides of the chorizo are browned. Periodically deglaze the pan with water.
- Allow the chorizo to cool, remove it from the skillet, and then slice each link into 10 pieces.
- Sauté the onion in the leftover chorizo fat until tender for about 5 minutes.
- Add the can of tomatoes to the skillet. Arrange the cherry tomatoes and slices of chorizo around the edge of the skillet.
- Use a spoon to create four 2-inch wells in the tomato and egg mixture.
- Crack each egg into a ramekin and gently pour one egg into each well.
- Place the skillet in the oven for 15-20 minutes, until the eggs are set. Top with fresh arugula and season with sea salt and black pepper.
Nutrition
Calories: 289kcal
