Easy One Pan Chorizo Baked Eggs Recipe with Veggies
Don’t sleep on this one pan meal! Skillet chorizo baked eggs hit the spot for a protein-packed, veggie-filled meal the whole family will love! It’s savory, a little bit spicy, and so easy to make. Made with homemade chorizo, kale, onion, and eggs, this delicious breakfast or anytime meal is one you’ll want to keep in your rotation!
Ingredients
- 1 lb ground pork
- 1 tbsp EACH ancho chili powder, cumin, garlic granules
- 1 tsp EACH spanish paprika, sea salt
- 1/2 tsp EACH dried oregano, dried thyme
- 1/4 tsp EACH black pepper, cinnamon, clove
- 1 tbsp avocado oil
- 1/2 large white onion, diced
- 3 kale leaves, stems removed and chopped
- 2 tbsp tomato paste
- 1/4 cup water
- 6 large eggs
- For serving: toast, avocado, cilantro, green onion
Instructions
- Preheat the oven to 350 degrees F. In a bowl add the pork and chorizo seasonings. Mix thoroughly together so that the spices are distributed evenly throughout the meat.
- Heat a large oven-safe skillet to medium-high heat and add the oil and chorizo mixture. Break up the meat into small pieces with a wooden spoon and then add the kale and onion along with a pinch of salt. Cook the chorizo and veggies, stirring often, until the pork is no longer pink and the vegetables have softened.
- Add the tomato paste and water and stir. Turn off the heat and make 6 shallow holes. Crack the eggs into the holes and bake in the middle of the oven for 13-17 minutes, or until the egg whites are set and the yolk is cooked to your liking.
- Sprinkle a little sea salt on the eggs and serve with toast, avocado, cilantro, and green onion!
Video
Nutrition
Calories: 287kcal, Carbohydrates: 1g, Protein: 19g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 218mg, Sodium: 147mg, Potassium: 332mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 324IU, Vitamin C: 2mg, Calcium: 37mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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