Chorizo & Egg Breakfast Skillet

This is brunch made easy! It’s hearty, flavorful, and full of Tex-Mex flair. Chorizo, eggs, and our Fire-Roasted Cantina Salsa come together in one skillet for a dish that feels special but takes hardly any effort. Serve it up with warm tortillas, avocado, and a sprinkle of cheese, and you’ve got a meal fit for a weekend feast.

Serves: 3–4
Prep Time: 2 minutes
Cook Time: 15 minutes

Ingredients

·         1 lb fresh chorizo or 2 large chorizo sausage links, casings removed

·         6 eggs

·         1 cup New Canaan Farms Fire-Roasted Cantina Salsa

·         Crumbled feta or cotija cheese

Serve With: Sliced avocado, New Canaan Farms Sweet & Hot Jalapeños, fresh cilantro, and warmed tortillas or pita triangles

Directions

1.    Place the chorizo in a dry skillet over medium-high heat (no oil needed). Cook for about 5 minutes, until browned.

2.    Stir in the salsa and cook for another 5 minutes, reducing some of the liquid.

3.    Make shallow wells in the chorizo mixture and crack in the eggs. Cover loosely and reduce heat. Cook until eggs are set, about 5 minutes.

4.    Sprinkle with crumbled cheese and top with sliced avocado, jalapeños, or fresh cilantro.

5.    Serve hot with warmed tortillas or pita triangles.

Other variations to try: Use Demon Salsa if you like things extra spicy. Verde Chili Salsa pairs beautifully for a fresher, cilantro-forward flavor.