Saucy Chorizo Skillet Baked Eggs

These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It’s low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.

Skillet baked eggs with chorizo before serving.Skillet Egg Bake with Chorizo and Beans

This savory egg bake recipe is delicious way to start off the day! It’s almost like a southwestern version of Shakshuka, flavored with paprika, cumin, and spicy chorizo. We opted to add black beans to this skillet egg bake to round out the lower carb and dairy-free dish, but you can feel free to omit for paleo or Whole30.

Up close portion of skillet baked eggs

What ingredients you need for these easy baked eggs:

  • chorizo sausage, casing removed (or fully cooked chorizo diced)
  • onion
  • canned diced tomato
  • cumin
  • paprika
  • can black beans (optional, omit for Whole 30 or Paleo)
  • baby spinach
  • eggs

What skillet should I use for this recipe?

Any oven safe skillet will work here. If you are using cast iron, make sure it is enameled as prolonged tomato exposure can ruin the seasoning on a regular cast iron skillet.

Two portions baked eggs and chorizo on a plate.

If you like this savory breakfast recipe, check out these others:


Saucy Chorizo Skillet Baked Eggs

These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It’s low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 36 minutes
  • Total Time: 41 minutes
  • Yield: 4 1x
  • Category: breakfast, brunch
  • Cuisine: gluten-free, paleo, whole30, low carb


  • 1 lb. chorizo sausage, casing removed (see note)
  • 1 tablespoon oil
  • 1 onion, sliced
  • 115 ounce can diced tomato
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 115 oz. can black beans, rinsed and drained (optional)
  • 2 handfuls baby spinach
  • 4 eggs


  1. Preheat oven to 375ºF.
  2. Heat a large oven-safe skillet over medium-high heat. Once hot add chorizo until cooked through, about 8 minutes.
  3. Add oil and onion and and let cook for 5 minutes, stirring often until softened.
  4. Add diced tomato, salt and pepper, cumin, paprika, and beans and cook for 5 minutes.
  5. Stir in spinach until wilted.
  6. Remove from heat and using a spoon, make 4 indentations in the mixture for the eggs.
  7. Gently crack in eggs sprinkle with salt.
  8. Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.


You can also use the fully cooked chorizo sausage here. Dice it up and cook it until it is fully heated through and then proceed to the next step.

This recipe was updated on 4/24/19 to reflect a more streamlined process and it eliminated the addition of bacon in the original recipe.


  • Calories: 443
  • Sugar: 3.7g
  • Sodium: 1300mg
  • Fat: 33.7g
  • Saturated Fat: 11.3g
  • Carbohydrates: 8.5g
  • Fiber: 1.4g
  • Protein: 25.5g
  • Cholesterol: 238mg

May 5, 2019

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Join The Discussion

12 Responses

  1. That looks so delicious. Exactly what I am craving. Thanks for the recipe!
    I think my favourite way to eat eggs is fried over-east, topped on anything and everything. Love a good runny yolk!

  2. This is a wonderful breakfast to fill you up for the long day ahead! My husband and I loved it. Thanks for sharing!

  3. This was so good and a great dinner meal as well. I used 3/4 lb bulk chorizo, which also worked well. A couple ingredients listed are not included in the directions, so I just added the salt and cumin when adding the tomatoes. Added a half can of black beans, which really added to the flavor. A great hearty meal!

    I just found your web site via a facebook friend recommendation and I have to say I am so impressed . Anything I have tried has been so good. Thanks!

  4. I’m about to make this and see that it is an updated recipe however, I am not seeing an even temp to finish off the eggs,.

  5. As a new mom and someone who has been focused on Whole Foods and is gluten and dairy free … I am always on the look out for easy quick whole food meals that pack a lot of flavor and this recipe did just that. It is definitely going to be in rotation. My husband even used leftovers to make a loaded tostada the next day!

    5.0 rating

  6. This is precisely what I’ve been wanting to make for ages. I’ve never included beans before, so I’m very excited to try this version.

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