Mexican Baked Eggs with Chorizo & Peppers

spicy mexican baked eggs with chorizo & peppers

servings: 4

  • Author: Kayla Howey


  • olive oil
  • ¾ lb raw chorizo
  • 1 small onion, thinly sliced
  • 2 red peppers, cored and thinly sliced
  • 2 anaheim peppers, cored and thinly sliced
  • 1 poblano pepper, cored and thinly sliced
  • 2 cloves garlic, minced
  • 2 chipotles in adobo, chopped
  • 2 tbsp adobo sauce
  • 1 (28oz) can diced fire-roasted tomatoes
  • 6 oz monterey jack cheese, shredded
  • 6 eggs
  • 1 avocado, sliced
  • 2 radishes, thinly shaved
  • 2 scallions, thinly sliced
  • cilantro leaves
  • warm, charred tortillas


  1. Preheat the oven to 375°F. Heat a 12” cast-iron skillet over medium heat. Add enough olive oil to just coat the bottom. Once hot, add the chorizo. Break up the chorizo into small pieces and sear until brown on all sides, stirring often. Transfer the chorizo to a plate.
  2. To the same skillet, add the sliced onions and peppers. Season with a pinch of salt. Sauté until caramelized and tender. Stir in the garlic. Let cook another minute or so.
  3. Add the chipotles, adobo sauce, and fire-roasted tomatoes. Stir well and bring to a simmer. Stir in the reserved chorizo. Simmer the mixture for about 10 minutes over medium-low heat until thickened. Top the sauce with the shredded cheese. Make 6 “wells” in the sauce and crack the eggs into them. Bake for 10-12 minutes until the eggs are set.
  4. Top the baked eggs with slices of avocado, shaved radishes, sliced scallions, and cilantro leaves. Serve with warm, charred tortillas on the side.