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Cast iron skillet with browned chorizo, black beans, and eight eggs with soft yolks topped with melted cheddar and cilantro

Chorizo and Black Bean Breakfast Skillet with Eggs

A one-skillet chorizo, egg, and black bean breakfast with 38g of protein per serving, ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 707
Ingredients Method Notes

Ingredients
  

  • 227 g fresh Mexican chorizo, casings removed (8 oz)
  • 1 tsp olive oil only if pan looks dry after chorizo
  • 1 yellow onion, diced small (about 150 g)
  • 1 red bell pepper, diced medium (about 150 g)
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 can black beans, drained and rinsed (15 oz / 425 g)
  • 8 large eggs room temperature if possible
  • 1 cup shredded cheddar or Mexican blend cheese (115 g)
  • salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1 lime, cut into wedges for serving

Method
 

  1. Heat a 12-inch cast-iron skillet over medium heat. Add the chorizo, breaking it up with a wooden spoon, and cook for 6 to 8 minutes until browned and cooked through with no pink remaining.
  2. Push the chorizo to one side. If the pan looks dry, add the olive oil, then add the onion and bell pepper. Cook for 4 to 5 minutes until softened.
  3. Stir in the garlic, cumin, and chili powder. Cook for 30 seconds until fragrant, stirring so it doesn't scorch.
  4. Add the black beans and stir everything together. Cook for 2 to 3 minutes until the beans are heated through. Season with salt and pepper.
  5. Use the back of a spoon to make 8 shallow wells in the mixture. Crack one egg into each well.
  6. Cover the skillet, reduce heat to low, and cook for 6 to 8 minutes until the egg whites are fully set. Check at 6 minutes for a soft yolk, closer to 9 minutes for a fully set yolk.
  7. Sprinkle the shredded cheddar or Mexican blend cheese over the top, avoiding the yolks. Cover for 1 to 2 more minutes until melted.
  8. Remove from heat and scatter cilantro over the top. Serve straight from the skillet with lime wedges.

Notes

  • Remove chorizo casing before cooking or it stays in a rubbery block.
  • Rinse canned beans to cut sodium by roughly a third.
  • Watch egg whites, not the clock, for doneness.
  • Reheat the base separately from cooked eggs to avoid rubbery yolks.