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
Ingredients
- 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
Instructions
- 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.
- Pour the crushed tomatoes, chicken broth and sugar on cooked chorizo. Bring to the boil and let it simmer for 10 minutes.
- Make 4 indentations on the sauce and drop eggs one at a time. Simmer for 5 more minutes.
- Garnish with parsley and serve with crusty bread.
Notes
You may also add spinach, kale, spices and fresh herbs that you like. Basil would go well with this dish too.