Breakfast Skillet Recipe

Preheat and Prepare

Preheat oven to 425°F (220°C). Toss the cubed potatoes with 2 tbs olive oil, smoked paprika, garlic powder, 3 tsp salt, and 1 tsp black pepper until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast for 20–25 minutes, turning once halfway through, until golden brown and crisp at the edges. Remove from oven and keep warm.

Heat a 12-inch oven-safe or heavy skillet over medium heat. Add 1 tbs vegetable oil. If using raw chorizo in casing, remove casing and crumble into the pan. Cook chorizo, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. If using pre-cooked crumbled chorizo, render briefly until hot and slightly crisp, about 4 minutes.

Remove about 1 tbs of excess fat if the pan is very greasy, leaving enough to coat the pan. Add the sliced onion, bell pepper, and minced jalapeño. Sauté until vegetables are softened and slightly caramelized, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in the diced roma tomatoes and cook 2–3 minutes to warm and release some juices. Reduce heat to low and keep mixture in the skillet.

Meanwhile, in a mixing bowl whisk together 6 eggs, 3 tbs milk or cream, 1/2 tsp salt and 1/4 tsp black pepper until frothy and uniform.

In a separate nonstick skillet over medium-low, melt 1 tbs butter. Pour in the egg mixture and cook gently, stirring frequently with a spatula, scraping the bottom and folding until soft curds form and eggs are just set but still moist, about 4–5 minutes. Remove from heat slightly before they’re fully firm—they will finish cooking from residual heat.

Alternatively, if you prefer the eggs incorporated directly into the skillet: make a small well in the chorizo-vegetable mixture, add a little additional butter or oil, pour eggs into the well and fold gently with the meat/veggies until eggs set to your liking.

If using an oven-safe skillet: push the chorizo-vegetable mixture to one side of the skillet or make room for the potatoes. Add the roasted potatoes to the skillet and nestle them among the chorizo and veggies. Top the hot potatoes and chorizo mixture with the scrambled eggs.

Sprinkle 1 cup shredded cheese evenly over the eggs, potatoes and chorizo. If you like the cheese melted/browned, place skillet under a broiler for 1–2 minutes until cheese is bubbly and lightly golden—watch carefully to avoid burning.

Remove skillet from heat. Drizzle 1/4 cup crema (or dollop spoonfuls) over the top in a zigzag. Spoon 1/2 cup salsa across the skillet in a few spots. Scatter chopped cilantro on top and serve with lime wedges and optional hot sauce on the side.

Serve immediately, dividing into 3–4 portions. Provide additional salsa, crema, and hot sauce at the table.