Save to Pinterest This Shrimp Chorizo Breakfast Skillet is a stunner for brunch and an easy way to bring bold flavors to your morning table. Tender shrimp, smoky chorizo, and jammy eggs nestle into sweet peppers and crisp potatoes just one pan, a handful of fresh ingredients, and hearty enough to fuel your busiest days.
The first time I tossed spicy chorizo and shrimp together with eggs, even my pickiest eater asked for seconds. Nothing beats the way the kitchen smells when this is sizzling before breakfast.
Ingredients
- Large shrimp: Peeled and deveined for easy eating Look for shrimp with a clean scent and firm texture for best quality
- Chorizo sausage: Brings big flavor with a smoky kick Check the label for authentic Spanish or Mexican chorizo and choose one without fillers
- Russet potato: Diced small so it crisps quickly at the edges Choose one that feels heavy with unblemished skin
- Red bell pepper: Adds sweetness and color Pick a pepper with shiny, taut skin for the freshest crunch
- Yellow onion: Chopped for aromatic depth Look for a firm onion with dry papery skin
- Garlic: Freshly minced to boost the savory factor Plump, tight bulbs are a must
- Jalapeño: Optional but gives a gentle warmth Choose a bright green pepper with no wrinkles
- Large eggs: Tucked into the skillet for a creamy finish The fresher the eggs the richer the flavor
- Smoked paprika: Brings a sultry earthiness Opt for Spanish smoked paprika if possible
- Ground cumin: Adds a subtle nutty layer Seek out freshly ground for more aroma
- Salt: Balances all the flavors Opt for sea salt or kosher salt for the best seasoning
- Black pepper: Provides background heat Use freshly cracked for best flavor
- Fresh cilantro: Brightens each bite with freshness Chop just before serving for vibrant color
- Olive oil: Essential for sautéing and caramelizing the veggies Choose extra virgin for the richest flavor
Instructions
- Prep the Potatoes:
- Dice the russet potato into even pieces about half an inch across This helps them cook at the same speed and develop crisp golden edges
- Fry the Potatoes:
- Heat one tablespoon of olive oil in a large skillet over medium heat Add the diced potatoes and cook for eight to ten minutes stirring every couple of minutes until the potatoes are fork-tender and golden brown Move them to a plate and set aside
- Brown the Chorizo:
- Pour the remaining olive oil into the same skillet Lay the sliced chorizo in flat Cook for two to three minutes until it starts to brown and give off its smoky oil
- Sauté the Vegetables:
- Add the onion, bell pepper, and if you like it spicy, the jalapeño Cook these for three to four minutes until they soften and become fragrant Stir in the minced garlic and let it cook for thirty seconds just until it smells sweet and mellow
- Return the Potatoes and Season:
- Slide the cooked potatoes back into the pan Sprinkle the smoked paprika, cumin, salt, and black pepper across the surface Stir everything together so that the seasoning coats all the veggies and sausage
- Cook the Shrimp:
- Push the potato and vegetable mixture toward the edges of the skillet leaving space in the middle Place the shrimp in the center Lay them flat and let them cook for about one to two minutes per side just until they are pink and tender Mix the shrimp into the rest of the ingredients
- Nestle the Eggs and Set:
- Use a spoon to make four small wells in the skillet mixture Crack one egg into each well Lower the heat to the lowest setting and place a lid on the skillet Cook four to five minutes just until the whites are set and the yolks are still a little runny For firmer yolks leave them covered for an extra minute or two
- Garnish and Serve:
- Scatter freshly chopped cilantro over everything and spoon the skillet onto plates to serve right away
Save to Pinterest I am forever loyal to the smoked paprika in this dish Each time I sprinkle it in I remember my kids leaning over the skillet asking for an extra scoop This dish makes weekends at home something to look forward to
Storage Tips
Leftovers keep well in the fridge for up to two days Store in an airtight container and reheat slowly on the stove to keep the eggs tender Try not to overcook them when reheating for best results
Ingredient Substitutions
Chicken apple or turkey sausage works in place of chorizo for a lighter option If shrimp is out of season swap in cubed chicken or even extra potatoes for a vegetarian version Both russet and sweet potatoes bring their own special flavor
Serving Suggestions
Serve this skillet with toasted bread wedges or stack into warm tortillas For a refreshing contrast add a wedge of lime or a side salad with crisp greens Avocado slices also make a creamy colorful topper
Cultural and Historical Context
This recipe takes inspiration from Spanish huevos a la flamenca a skillet tradition that simmers eggs over spicy sausage veggies and potatoes The combo of shellfish and pork is common in Mediterranean regions and this dish gives it a modern brunch twist my family loves
Seasonal Adaptations
In summer try fresh corn or swap jalapeño for sliced cherry tomatoes In winter canned fire-roasted tomatoes add a smoky sweetness During holidays top with feta or Manchego cheese before serving
Helpful Notes
Let the potatoes cool slightly before stirring them back into the skillet for best texture Be sure to make deep enough wells for the eggs so they cook evenly Cilantro is best sprinkled at the very end to keep it bright
Success Stories
A friend messaged me that her family devoured this skillet on Christmas morning and now it is their new holiday must Since the eggs cook gently under the lid everyone gets their favorite egg doneness with no fuss
Freezer Meal Conversion
Prepare everything except the eggs ahead of time Let the skillet cool then portion into freezer bags and freeze flat Defrost overnight in the fridge then reheat in a skillet and add fresh eggs as in the recipe letting them set for a quick hot breakfast
Save to Pinterest This breakfast skillet brings so much comfort and flavor in one pan—a true brunch centerpiece your family will request again and again.
Common Recipe Questions
- → How do I ensure perfectly cooked shrimp?
Cook the shrimp just until they turn pink and opaque; overcooking can make them tough. 1–2 minutes per side is ideal.
- → Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes offer a subtly sweet flavor and pair well with chorizo and shrimp in the skillet.
- → What can I substitute for chorizo?
Try chicken sausage or turkey sausage for a lighter option. Adjust seasonings to enhance flavor if needed.
- → How can I make the dish spicier?
Add jalapeño or a pinch of chili flakes for extra heat. Increase to taste based on your spice preference.
- → Is this skillet suitable for gluten-free diets?
Yes, the dish itself is gluten-free. Verify chorizo labels to ensure no gluten-containing ingredients are included.
- → Can I prepare this ahead of time?
You can dice and prep ingredients ahead, but for best texture, cook and serve the skillet fresh.