Don Quixote Skillet Recipe

Prep aromatics

Heat a 10- to 12-inch ovenproof skillet over medium heat. Add olive oil and butter. When the butter foams, add the diced yellow onion and red bell pepper. Saute, stirring frequently, until the onion is translucent and the pepper softens, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown meats

Push the vegetables to the edge of the skillet and add the ground chorizo in the center. Break it up with a spatula and cook until mostly browned, about 4 minutes. Add the bite-size chicken pieces, sprinkle with 1/4 tsp salt and a pinch of pepper, and cook, stirring occasionally, until the chicken is golden on the outside, 4–5 minutes. Drain any excess fat if the skillet becomes too oily, leaving enough to coat the pan (about 1 tbsp).

Add tomatoes, beans and spices

Stir in the diced tomatoes (with juices) and tomato paste to deglaze the pan, scraping any browned bits. Add smoked paprika, ground cumin, dried oregano, and optional hot paprika or cayenne. Stir to combine and cook 1–2 minutes to bloom the spices. Add the drained cannellini beans and gently fold them into the mixture. If the mixture looks very thick, add the chicken stock and white wine now (if using) to reach a saucy consistency—about 2–3 tablespoons total.

Simmer

Reduce heat to low and let the skillet simmer gently for 6–8 minutes so flavors meld and chicken finishes cooking. Taste and adjust salt and pepper as needed (use remaining salt and pepper measurements).

Add spinach and make wells for eggs

Stir in the baby spinach by handfuls until wilted, about 1–2 minutes. Using a spoon, make three shallow wells in the skillet mixture for the eggs.

Poach eggs in skillet

Crack one egg into each well. Reduce heat to low, cover the skillet with a lid (or use foil) and cook until egg whites are set and yolks reach your desired doneness, 5–8 minutes for slightly runny yolks. For firmer yolks, cook 8–10 minutes.

Finish and serve

Remove skillet from heat. Sprinkle crumbled manchego (or feta) over the top and scatter chopped parsley. Serve straight from the skillet with lemon wedges to squeeze over each portion if desired.