A vibrant skillet breakfast with shrimp, chorizo, eggs, potatoes, and peppers for a hearty morning start.
# Components:
→ Seafood & Meats
01 - 8 ounces large shrimp, peeled and deveined
02 - 5 ounces chorizo sausage, sliced
→ Vegetables
03 - 1 medium russet potato, diced
04 - 1 red bell pepper, diced
05 - 1 small yellow onion, chopped
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely diced (optional)
→ Spices & Seasonings
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons chopped fresh cilantro, for garnish
→ Oils
14 - 2 tablespoons olive oil
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced russet potatoes and cook, stirring occasionally, until golden and tender, 8 to 10 minutes. Remove potatoes from skillet and set aside.
02 - Add the remaining olive oil to the skillet. Sauté sliced chorizo for 2 to 3 minutes until browned and fragrant.
03 - Add chopped yellow onion, diced red bell pepper, and jalapeño if using. Cook for 3 to 4 minutes until vegetables are softened. Stir in minced garlic and cook for 30 seconds.
04 - Return cooked potatoes to the skillet. Sprinkle in smoked paprika, ground cumin, salt, and black pepper. Stir well to coat everything evenly.
05 - Push mixture to the sides of the skillet, leaving space in the center. Add shrimp to the center and cook 1 to 2 minutes per side, until shrimp are just pink and opaque. Stir to combine all ingredients.
06 - Create four small wells in the mixture. Crack one egg into each well. Reduce heat to low, cover, and cook until eggs are just set, 4 to 5 minutes. For firmer yolks, continue cooking an additional 1 to 2 minutes.
07 - Sprinkle chopped fresh cilantro over the skillet and serve immediately.
