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 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.
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.
If you like this savory breakfast recipe, check out these others:
- Breakfast Fried Rice
- Everything Bagel Hummus Breakfast Toast
- Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
- Fall Hash Brown Breakfast Skillet
Saucy Chorizo Skillet Baked Eggs
Ingredients
- 1 lb. chorizo sausage, casing removed (see note)
- 1 tablespoon oil
- 1 onion, sliced
- 1-15 ounce can diced tomato
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1-15 oz. can black beans, rinsed and drained (optional)
- 2 handfuls baby spinach
- 4 eggs
Directions
- Preheat oven to 375ºF.
- Heat a large oven-safe skillet over medium-high heat. Once hot add chorizo until cooked through, about 8 minutes.
- Add oil and onion and and let cook for 5 minutes, stirring often until softened.
- Add diced tomato, salt and pepper, cumin, paprika, and beans and cook for 5 minutes.
- Stir in spinach until wilted.
- Remove from heat and using a spoon, make 4 indentations in the mixture for the eggs.
- Gently crack in eggs sprinkle with salt.
- Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.
Recipe Notes
- 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.
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11 comments on “Saucy Chorizo Skillet Baked Eggs”
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!
🙂 MMMM Nothing better the a good runny yolk!
This is a perfect holiday breakfast! I’ll be saving this, thank you!
I totally agree, a great holiday breakfast to serve for guests -or- just for yourself! Thanks for stopping by Pamela!
Hello new graphics!!! Looks amazing 🙂 And obviously I love everything about this recipe!
ALWAYS looking for new egg recipes! This looks delicious – great photos. 🙂
This is a wonderful breakfast to fill you up for the long day ahead! My husband and I loved it. Thanks for sharing!
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!
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,.
Hi Rebecca! 375ºF! Let us know how they turn out!
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!