Summer Breakfast Skillet

Name: Summer Breakfast Skillet
Ingredients: 1/2 pound fresh chorizo or bulk spicy pork sausage; 1 medium sweet yellow pepper, chopped; 1 medium sweet red pepper, chopped; 1 medium onion, chopped; 3 medium tomatoes, chopped; 2 small zucchini, chopped; 2 garlic cloves, minced; 1 teaspoon paprika; 4 large eggs; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup shredded cheddar cheese

12 ingredients

3 steps

Ingredients

1/2 pound fresh chorizo or bulk spicy pork sausage
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
3 medium tomatoes, chopped
2 small zucchini, chopped
2 garlic cloves, minced
1 teaspoon paprika
4 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions

1

In a large skillet, cook chorizo, peppers and onion over medium heat 4-6 minutes or until chorizo is cooked through, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, 5-7 minutes longer or until vegetables are tender.
2

With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
3

Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.