Chorizo Egg Skillet

A few weeks ago, I was looking for some new brunch ideas to change up the routine. I came across a recipe for shakshuka and decided to give it a try. As I was making it, I kept thinking to myself of ways I could modify it to give it more of a Mexican flare. Shortly after I made shakshuka, I decided to get back into the kitchen to try to recreate what I had in my head. To start with, I decided to add in some soy chorizo for some extra protein and also an extra kick. From there I decided what if I placed the filling over a bed of a corn tortillas to mimic huevos rancheros and then I added some cheese over that. Well, to say the least I ended up completely transforming the “shakshuka” but let me tell you that it may be one of my favorite things I have made to date. I made this for brunch on a day I had one of my friends coming over and it did not disappoint. It’s simpler than you may think so let’s dive into what you will need for this recipe.


  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 onion diced
  • 1 cup pinto beans
  • 3 cloves garlic minced
  • 1 cup chopped bell pepper (about 1)
  • 28 oz. can of fire-roasted tomatoes (regular works as well)
  • 8 oz. soy chorizo (little more than half of the package)
  • 1 serrano or jalapeno diced (seeds removed unless you want this spicy)
  • 1 1/2 cups of grated cheese (I used colby jack)
  • 5-6 eggs
  • 8 corn tortillas

optional toppings:

  • salsa
  • avocado
  • sour cream
  • green onions
  • cilantro


Heat a skillet to medium heat and add about 1 tbsp of preferred cooking oil.

Add diced onion to pan and cook until translucent in color (about 2-3 minutes)

Next, add in chopped bell pepper, serrano, and soy chorizo and cook for an additional 2-3 minutes.

At this time, preheat your oven to 400F

To the skillet, add in the can of tomatoes along with the salt, pepper, garlic, and cumin.

Lower the heat to low, cover the pan, and allow the mixture to simmer for 5 minutes.

After 5 minutes add the drained pinto beans and stir to combine.

At this time , begin warming your corn tortillas in a comal or in a separate pan. This is to warm the tortillas so we can easily line the pan with them. I used 8 tortillas to cover the bottom of my 12 inch pan.

Once the tortillas are warmed through line the bottom with the tortillas until you can’t see the bottom of the pan.

Sprinkle the cheese over the tortillas to act as a barrier so the tortillas don’t fall apart.

Pour the tomato mixture over the cheese and evenly spread.

Using a smaller spoon, make 5-6 small wells and crack the eggs into those wells.

Sprinkle the eggs with a little bit of salt and pepper and place the oven-safe skillet into the oven.

Bake until the eggs whites have solidified and the egg yolks have puffed up a bit. In my oven this took about 15 minutes but time it for 10 minutes first and adjust from there.

Once cooked through, remove from heat and allow to cool for 10 minutes.

Serve with avocado, cilantro, and a dollop of sour cream for a delicious and filling brunch!

If there’s any recipe I would HIGHLY recommend you try, it’s this one without a doubt. This has become a weekly request and we usually have it every Sunday. If you give it try tag @lifeatthemesa on Instagram so we can see how it turns out for you. I will be back very soon with another delicious and nutritious recipe.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.