Smoky Chorizo Cornmeal Breakfast Skillet
A smoky chorizo and creamy cornmeal skillet gets topped with eggs for a 29-minute diner breakfast.
Prep: 9 · Cook: 20 · Total: 29 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (128 reviews)
INSPIRED BY
An original diner-inspired breakfast that combines creamy cornmeal, smoky sausage, and soft eggs in one skillet.
Story
Theo wanted the kind of breakfast that lands on the table sizzling, with a little swagger and enough sauce to mop up. This skillet stacks smoky chorizo, creamy cornmeal, and soft eggs, then wakes everything up with lime and scallions. It is a bold start whether the day begins at home or on the road.
By Theo
Ingredients
- 8 ounces fresh Mexican chorizo, casings removed
- 1/2 cup diced yellow onion
- 1 small red bell pepper, diced
- 2 cloves garlic, finely grated
- 3 cups low-sodium chicken broth
- 3/4 cup yellow cornmeal
- 1/2 cup shredded pepper Jack cheese
- 4 large eggs
- 2 scallions, thinly sliced
- 1 lime, cut into wedges
- 2 tablespoons chopped cilantro
- Kosher salt and black pepper
Instructions
- Heat a 12-inch skillet over medium-high, add the chorizo, and cook for 4 minutes, breaking it into small crumbles.
- Stir in the onion and bell pepper and cook for 3 minutes until softened, then add the garlic and cook for 30 seconds.
- Pour in the broth and bring it to a simmer, whisk in the cornmeal, and cook for 5 minutes, whisking often, until thick and creamy.
- Fold in the pepper Jack, taste, and season with salt and pepper, then make four shallow wells in the cornmeal.
- Crack an egg into each well, cover the skillet, and cook for 5 minutes until the whites are set and the yolks are still soft.
- Scatter over the scallions and cilantro, squeeze lime over the skillet, and serve immediately.
Chef Tips
- Use fresh chorizo, not cured Spanish chorizo, for the right skillet texture.
- Keep the cornmeal at a gentle simmer so it stays creamy instead of clumping.
- For firm yolks, cook the covered eggs for 1 to 2 minutes longer.
- Serve with warm flour tortillas for a loaded diner-style plate.
Cook's Notes
- Brown the chorizo well.
- Whisk the cornmeal as it simmers.
- Make even wells for the eggs.
- Add lime just before serving.