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Cast iron skillet of chorizo and eggs with melted cheddar, sliced avocado and lime wedges on a wood table

Smoky Chorizo and Egg Breakfast Skillet with Cheddar

A one-pan keto breakfast of browned chorizo, peppers, melted cheddar and soft-yolk eggs, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican-Inspired
Calories: 859
Ingredients Method Notes

Ingredients
  

  • 340 g fresh Mexican chorizo, casings removed raw, not cured
  • 1 tbsp olive oil
  • 1 yellow onion, diced small (about 100 g)
  • 1 red bell pepper, diced (about 120 g)
  • 2 cups baby spinach (60 g); packed
  • 6 large eggs
  • 3/4 cup shredded cheddar cheese (85 g)
  • 1 avocado, sliced (about 150 g); add just before serving
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 2 tbsp fresh cilantro, chopped for topping
  • 4 lime wedges for serving

Method
 

  1. Heat the olive oil in a 10-inch cast iron skillet over medium heat.
  2. Add the chorizo and break it into small crumbles with a spatula. Cook for 5 to 6 minutes, stirring often, until browned and no pink remains, reaching an internal temp of 160 F / 71 C.
  3. Add the onion and bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Stir in the cumin and smoked paprika, then add the spinach. Cook for 1 minute, just until the spinach wilts.
  5. Push the mixture toward the edges of the skillet and make 6 small wells. Crack an egg into each well.
  6. Season the eggs with salt and pepper. Cover the skillet and cook for 4 to 5 minutes over medium heat, until the whites are fully set and opaque but the yolks are still soft.
  7. Sprinkle the shredded cheddar over the top. Cover for 1 more minute, just until the cheese melts.
  8. Remove the skillet from the heat. Top with sliced avocado and chopped cilantro.
  9. Serve straight from the skillet with lime wedges on the side.

Notes

  • Cook chorizo until it hits 160 F / 71 C, no pink should remain.
  • Six eggs is the max for a 10-inch skillet, any more and they run together.
  • Runny yolks mean fresh eggs matter here, use eggs you trust.
  • Don't skip the covered steam step, it's what sets the whites without drying the yolk.