We think that weekend mornings are for breakfasts that take a little bit more time to assemble than the usual quick weekday meals. Even though this recipe is a bit more involved, it’s still very easy to put together and absolutely delicious!
Start by cooking our freshly made chorizo sausage, and add some of our fresh salsa. Then, break in some eggs and bake in the oven. Finish off with feta cheese and cilantro. North African Shakshuka meets Mexican Huevos Rancheros in this skillet. Serve with bread or tortillas and enjoy!
In medium oven-proof skillet, heat olive oil and cook chorizo, crumbling as you stir, until cooked through and starting to brown, about 7 minutes.
Add salsa and bring to a slow boil.
Gently crack eggs over salsa, being careful the yolks don’t break.
Sprinkle lightly with salt and pepper and cook in pan for one minute.
Transfer pan to preheated 350°F oven and bake for 7-10 minutes, until eggs are set to your liking.
Sprinkle with feta cheese and cilantro leaves and serve.