Description

If you’re looking for a hearty, flavorful meal, Chorizo & White Bean Enchilada Skillet is the dish for you. This one-pan recipe combines smoky chorizo, tender white beans, and a gooey cheese blend, all topped with perfectly cooked eggs. Whether you’re having it for breakfast, brunch, or dinner, this meal is sure to impress with its bold flavors and satisfying textures.

Ingredients

Main Ingredients

½ lb ground chorizo
Olive oil, as needed
⅓ cup white onion, chopped
3 cloves garlic, minced
2 (14.5 oz) cans cannellini beans, rinsed and drained
1 (14.5 oz) can fire-roasted tomatoes
1 (10 oz) can red enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
5 large eggs
Kosher salt and pepper, to taste

Cheese Blend

¾ cup shredded mozzarella, divided
¾ cup shredded mild cheddar, divided
¾ cup shredded Monterey Jack, divided

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C) to prepare for baking.
Cook the Chorizo
Heat a 10-inch cast iron skillet over medium-high heat. Add a drizzle of olive oil and the ground chorizo. Cook, breaking it up with a wooden spoon, for about 5–7 minutes until browned. Once cooked, remove the chorizo and set it aside to drain excess grease.
Sauté the Onion and Garlic
In the same skillet, add a little more olive oil if necessary. Toss in the chopped onion and garlic and cook for about 2 minutes until softened and fragrant.
Build the Sauce
Stir in the cannellini beans, cumin, chili powder, fire-roasted tomatoes, and enchilada sauce. Add ¼ cup of each cheese and season with kosher salt and pepper to taste. Bring to a gentle simmer and cook for a few minutes to let the flavors meld together.
Incorporate the Chorizo
Return the cooked chorizo to the skillet and stir it into the sauce until well combined.
Add the Cheese and Eggs
Sprinkle another ¼ cup of each cheese over the top of the sauce. Use a wooden spoon to create five small nests in the sauce and crack an egg into each nest. Top with the remaining cheese.
Bake the Skillet
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the egg whites are set but the yolks are still slightly runny.
Garnish and Serve
Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley and serve directly from the skillet.

Notes

Use a Cast Iron Skillet: It retains heat well and transitions from stovetop to oven seamlessly.
Don’t Overcook the Eggs: Keep an eye on the skillet while it bakes to ensure the yolks stay runny.
Customize the Heat: Adjust the chili powder or use mild chorizo for less spice.
Rinse the Beans: Rinsing helps prevent the sauce from becoming too thick.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: Mexican