Spanish
Breakfast Skillet
A hearty and flavorful Spanish breakfast skillet, packed with ingredients that will energize your morning. Featuring chorizo, bell peppers, and eggs, this dish offers a delicious twist on a classic breakfast for those who enjoy cooking.
Total Time50 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
25
Protein
30
Carbs
25
Fat
4
Fiber
0g
Sodium
Ingredients
- 2 tablespoons olive oil
- 200g chorizo, sliced
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, diced and parboiled
- 4 large eggs
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- Fresh parsley, chopped, for garnish
- 1/2 cup Manchego cheese, grated (optional)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the sliced chorizo and cook until browned and slightly crispy, about 5 minutes.
- 3Transfer the chorizo to a plate and set aside. Using the remaining oil in the skillet, add diced onion, red and green bell peppers, and sauté until soft, about 5-7 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the parboiled potatoes to the skillet, mixing everything together. Season with salt, pepper, and smoked paprika. Cook until the potatoes start to brown, about 10 minutes.
- 6Make four wells in the potato mixture and crack an egg into each well. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
- 7Sprinkle the cooked chorizo on top, and if using, add grated Manchego cheese. Cover again for a couple of minutes to allow the cheese to melt.
- 8Garnish with fresh parsley before serving.
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