Online Recipe Book

Skillet Egg, Sausage, and Pepper Supper

The Best 30-minute recipe, by America's Test Kitchen, page 16
Serves 2
Prep info
20 min prep + 20 min cook
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat
Mains - Misc


  • 2 T olive oil (divided: 1 Tbsp + 1 Tbsp)
  • 4 oz chorizo sausage (cut into half-moons 1/4" thick)
  • 1/2 c chopped onion
  • 1 thinly sliced bell pepper (cored)
  • 2 t minced garlic
  • 7 oz canned chopped tomatoes
  • 1/2 t ground cumin
  • 1/8 t cayenne
  • 4 eggs
  • salt - table
  • freshly ground black pepper
  • 1 t minced cilantro (fresh, to garnish)
  • toast (or pita bread, to serve)


1. Brown sausage: Heat 1 Tbsp oil in a 12" nonstick skillet over medium-high heat until shimmering.  Add chorizo and cook until fat begins to render, about 2 minutes.  Transfer chorizo to small bowl; set aside.

2. Cook onion and peppers: Add remaining 1 Tbsp oil to empty skillet and heat until shimmering.  Add onion and cook until it starts to soften, about 3 minutes.  Add peppers and cover skillet with lid.  Cook until peppers are soft and lightly browned, about 5 minutes.

3. Add garlic, tomatoes, and spices: Stir in garlic and cook until fragrant, about 30 seconds.  Reduce heat to medium and add tomatoes, cumin, and cayenne.  Cook mixture until sauce is slightly thickened, about 2 minutes.  Stir in reserved chorizo.

4. Add eggs, cook, and garnish: Clear 4 holes (about 2" wide) in sauce.  Crack an egg into each indentation and sprinkle egg with salt and pepper.  Reduce heat to medium-low, cover with tight-fitting lid, and continue to cook until eggs are done to liking: cook mine for about 3 minutes, then add Chris' and cook a further 5 minutes.  Sprinkle with cilantro and serve.


Notes from source: For a bit more color, use a mix of different colored bell peppers.  Serve with warm pita bread or slices of toast.

SJ Note 28 Jan 2016: Tasty; weird. Would have again. Had with toast; good call.  Have tweaked some of the cooking times above.  If you want your eggs just set, with still-liquid yolks, use the 5 minute time (approximately; watch it carefully on your stove).  We used raw, not cured, chorizo, and cooked it the night before while doing other kitchen work, so this would go a bit faster.