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Easy chorizo baked eggs with cotija cheese, tomato sauce, cilantro, and avocado.
Alright. This might be my new favorite breakfast. Or breakfast-for-dinner. Or dinner-for-brunch. Whatever.
My friends at Cacique® asked me to create an easy-but-delicious Mexican-inspired dish, and these chorizo baked eggs were ALL. I. COULD THINK ABOUT.
This is a riff on more traditional shakshuka, but with a nice kick from chorizo sausage and topped with plenty of lightly salted Cacique® cotija cheese, creamy avocado, cilantro, and green onions. Also – ready in 30 minutes. I got you.
This recipe is great with charred or grilled bread, but I’ve also been loving it with a pile of warmed-up flour tortillas. Add some sliced jalapeno if you like more spice, or switch up the toppings depending on what you have handy. My other favorite ways to enjoy these chorizo baked eggs include:
- Piled onto avocado toast (GAMECHANGER)
- Served with grilled bread or tortillas (obbbbbviously)
- With a side of grilled corn (GAMECHANGER #2)
- Extra-cheesy (melt some Cacique® Manchego or mozzarella on top during the last two minutes of cooking. It’s OMG good).
If you’re feeling extra fancy, you can even add a drizzle of Cacique®’s Crema Mexicana. I promise you won’t regret it.Print
Chorizo Baked Eggs
Easy chorizo baked eggs with tomato sauce, avocado, cilantro, and cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2-4
- 1 lb. chorizo sausage
- ½ yellow onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups tomato sauce
- 4 eggs
- 1 oz. Cacique® Cotija cheese
- 1 green onion, sliced
- 1 avocado, sliced
- ¼ cup cilantro, chopped
- Heat oven to 375 degrees F.
- Heat a large cast iron skillet over medium heat until hot. Add chorizo and cook, using a spoon to break it up into chunks, for 5-7 minutes until cooked through.
- Remove chorizo to a bowl. Drain all but one tablespoon of the chorizo fat away – we’re going to use that to cook the onions! Return the skillet and one tablespoon of fat to the stove over medium heat.
- Add onions and garlic to skillet and cook, stirring occasionally, until onions are translucent, about 3 minutes.
- Add salt, pepper and tomato sauce to skillet and stir to combine.
- Return the cooked chorizo to the skillet. Cook until tomato sauce is simmering, about 4 minutes. If your tomato sauce looks thin, let it cook an extra few minutes to thicken. Remove skillet from heat.
- Use a spoon to make four small indents in the skillet. Crack an egg into each indent. Transfer skillet to hot oven and bake for 7-15 minutes until egg whites have set. If you like your egg yolks runny, cook them for 7-10 minutes until the whites are opaque. If you like well-done eggs, add an extra few minutes to the cook time. (To gauge egg doneness, give the eggs a poke with the back of a spoon and see how much they jiggle! Keep in mind that eggs will continue cooking in the hot skillet once you take them out of the oven).
- When eggs are cooked to your desired doneness, remove the skillet from the oven. Top with Cacique ® Cotija cheese, green onions, cilantro, and sliced avocado. Serve immediately with grilled or toasted bread or warm tortillas.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.