summer-breakfast-skillet

Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos.

Ingredient

1/2 pound fresh chorizo or bulk spicy pork sausage
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
3 medium tomatoes, chopped
2 small zucchini, chopped
2 garlic cloves, minced
1 teaspoon paprika
4 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Direction

In a large skillet, cook chorizo, peppers and onion over medium heat until chorizo is cooked through, 4-6 minutes, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, until vegetables are tender, 5-7 minutes longer.
With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, 5 minutes.