Chorizo & White Bean Enchilada Skillet
Chorizo & White Bean Enchilada Skillet is an easy and delicious one-pot meal to make in under 30 minutes. Crispy chorizo mixed with white beans and tossed in a red enchilada sauce makes for a quick dinner in less than 30 minutes!
Ingredients
- 1/2 lb Ground chorizo
- Olive oil
- 1/3 cup Chopped white onion
- 3 cloves Garlic, minced
- 2 14.5 oz Can cannellini beans, rinsed and drained
- 1 14.5 oz Can fire roasted tomatoes
- 1 10 oz Can red enchilada sauce
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 3/4 cup Shredded mozzarella, divided
- 3/4 cup Shredded mild cheddar, divided
- 3/4 cup Shredded monterey jack, divided
- 5 large Eggs
- Kosher salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat an oven to 400 degrees.
- In a large, 10-inch cast iron skillet preheated to medium-high heat add a bit of olive oil and chorizo. Saute the chorizo, breaking it up with a wooden spoon for about 5 to 7 minutes or until no longer pink. Using a slotted spoon, remove the cooked chorizo from the skillet and place on a plate lined with a paper towel.
- In the same skillet as the chorizo, add a little bit more olive oil. Add the onion and garlic to the skillet and cook over medium heat for about two minutes. Next, stir in the beans, cumin, chili powder, fire roasted tomatoes, enchilada sauce, ¼ cup of each cheese, kosher salt and pepper. Bring to a simmer, and simmer for a few minutes. Stir in the chorizo.
- Next, sprinkle the top of the sauce with ¼ cup of each cheese. Using a wooden spoon, make 5 nests in the sauce. Crack an egg into each nest. Sprinkle eggs and sauce with remaining cheese.
- Transfer skillet to the oven and bake until egg whites have set about 10 to 12 minutes. Remove from the oven and garnish with fresh parsley.
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