Skillet Eggs with Tomato-Chorizo Sauce


It was my husband's birthday yesterday and I thought to wake him up with the comforting scent of stewed tomatoes and chorizo. He loves anything with a hearty tomato sauce so I whipped him up a good 'ol batch of this special breakfast/brunch treat.

When I posted a photo of this dish on my Instagram account, I got quite a few requests to share the recipe, so here it is folks! It's very, very easy and truly a gourmet meal that you can prepare in 20 minutes or less!

Skillet Eggs with Tomato-Chorizo Sauce


  • 4 eggs, large
  • 800g crushed tomatoes, canned
  • 300g chorizo, without casing
  • 1/2 cup chicken broth (1/2 cup water + 1/2 chicken broth cube)
  • 1 onion, small
  • 1 garlic clove, crushed
  • 1 tsp. Spanish paprika
  • 1 Tbsp. sugar
  • 1/2 Tbsp. olive oil
  • Salt and pepper, to taste
  • Parsley, for garnish


  1. In a heavy-bottomed skillet/pan (on medium heat), saute onions for 1 minute then add garlic. Cook chorizo in pan for about 3-4 minutes. Season with salt, pepper and paprika.
  2. Pour the crushed tomatoes, chicken broth and sugar on cooked chorizo. Bring to the boil and let it simmer for 10 minutes.
  3. Make 4 indentations on the sauce and drop eggs one at a time. Simmer for 5 more minutes.
  4. Garnish with parsley and serve with crusty bread.
You may also add spinach, kale, spices and fresh herbs that you like. Basil would go well with this dish too.