Save A sizzling shrimp chorizo breakfast skillet brings together bold flavors and satisfying textures for a savory start to any day. Succulent shrimp and spicy chorizo mingle with tender potatoes, sweet bell peppers, and perfectly set eggs for a hearty breakfast with Spanish flair. This recipe is a regular in my weekend brunch rotation because it feels both special and doable, even on a rushed morning.
Every time I make this skillet the kitchen fills with a savory smoky aroma and everyone gathers quickly at the table. When my family tried this on a rainy Sunday morning it turned breakfast into a warm and colorful celebration.
Ingredients
- Large shrimp: Whole pieces soak up the spiced flavors and add a juicy bite Look for shrimp that are firm and smell briny not ammonia-like
- Chorizo sausage: This brings smoky heat and depth of flavor Choose high quality fresh or cured chorizo and check the ingredients for your dietary preferences
- Russet potato: Diced potatoes become crispy on the edges and creamy inside Go for firm potatoes with unblemished skins
- Red bell pepper: Adds sweetness and color Pick one that feels heavy and has shiny skin
- Yellow onion: Forms the flavor base with a mellow sweetness Fresh onions should have tight dry skins
- Garlic: Minced fresh for bold aroma and taste Pick firm cloves with no green shoots
- Jalapeño (optional): Gives the skillet a gentle kick Choose a glossy vibrant green pepper
- Large eggs: The crowning centerpiece Choose eggs with clean uncracked shells
- Smoked paprika: Delivers earthy smokiness Opt for the Spanish variety for an authentic note
- Ground cumin: Warm grounding spice that boosts complexity Choose a fresh batch for the brightest flavor
- Salt and black pepper: Essential for seasoning Opt for flaky salt and freshly cracked pepper
- Fresh cilantro: Adds herbal freshness and a burst of color Choose bright green leaves without wilting
- Olive oil: For sautéing and crisping up the potatoes Choose a robust extra virgin olive oil for best flavor
Instructions
- Prep the Potatoes:
- Dice the potatoes into bite-size pieces Heat a tablespoon of olive oil in a large skillet over medium heat Add the potatoes and cook them slowly for about eight to ten minutes Stir occasionally so all sides become golden and fork-tender Scoop out and set aside so they do not overcook
- Brown the Chorizo:
- Add the rest of the olive oil to the same skillet Arrange sliced chorizo in a single layer Sauté for two to three minutes until the edges are browned and the sausage releases its flavorful oil This step is key for getting crispy bits and infusing the pan with spice
- Sauté the Vegetables:
- Add the chopped onion red bell pepper and optional jalapeño Cook for three to four minutes stirring until the veggies are softened Scrape up any browned bits from the pan Then stir in the minced garlic and let cook for just thirty seconds so it does not burn
- Build the Flavor Base:
- Return the cooked potatoes to the skillet Sprinkle on smoked paprika cumin salt and black pepper Stir really well so all the vegetables and potatoes are evenly coated with spices This creates the signature depth of flavor
- Cook the Shrimp:
- Push the potato and veggie mixture to the skillet’s sides leaving the center open Lay the shrimp in that center in one layer Let them cook for one to two minutes on the first side until they start to turn pink Flip and cook another minute until opaque and just cooked through Quickly mix everything together so shrimp are nestled throughout
- Add and Cook the Eggs:
- Create four small wells in the skillet mixture Crack an egg into each well Lower the heat to its lowest setting Cover the skillet and cook for four to five minutes just until egg whites are set and yolks remain soft For firmer yolks let them cook a bit longer
- Finish and Serve:
- Sprinkle chopped cilantro over the whole skillet for freshness and color Serve immediately while hot and aromatic
Save My favorite moment is the sizzle and scent of garlic and spices just before adding the eggs I love the bright flavor the cilantro gives especially when sprinkled on at the very end It reminds me of family brunches where everyone dives in right from the pan
Storage Tips
This skillet dish keeps well in the refrigerator for up to two days Store in an airtight container and reheat portions in a skillet over low heat for best texture The eggs may firm up a bit on reheating but all the flavors remain vibrant
Ingredient Substitutions
If shrimp are not available swap in bite-size pieces of cooked chicken or even canned beans for a vegetarian option Sweet potatoes can replace russet for a softer earthy flavor Chicken sausage or vegetarian chorizo are great alternatives if you want to change up the protein
Serving Suggestions
Scoop generous portions onto plates and add slices of ripe avocado for creaminess A side of crusty bread or warmed corn tortillas turns it into a hearty brunch Top with a few extra chili flakes or a drizzle of hot sauce if you love more heat
Cultural Inspiration
This skillet draws on the Spanish tradition of mixing cured chorizo with eggs and vegetables for a satisfying breakfast The addition of shrimp nods to coastal Spanish influences while the skillet format keeps it truly American home-cook friendly
Save This skillet never fails to impress and the leftovers taste just as good for lunch A little fresh cilantro and a sprinkle of smoked paprika are all you need for a finishing touch
Recipe FAQ
- → Can I use another type of sausage instead of chorizo?
Yes, you can substitute chicken sausage or another preferred sausage for chorizo to alter the flavor or lighten the dish.
- → Is this dish suitable for gluten-free diets?
All main ingredients are gluten-free, but be sure to check the sausage label for any hidden gluten-containing additives.
- → How do I know when the shrimp are cooked?
Shrimp are done when they turn pink and opaque, usually within 1–2 minutes per side in the skillet.
- → Can I make this skillet ahead of time?
It's best enjoyed fresh, but you can prep the vegetables and sausage ahead. Cook the eggs just before serving.
- → What can I serve with this breakfast skillet?
Pair the skillet with crusty bread or warm tortillas. A simple green salad also complements the dish well.
- → Can sweet potatoes be used instead of russet potatoes?
Absolutely. Sweet potatoes provide a subtle sweetness and work well with the spicy and savory components.