Farberware Share Your Tradition Contest - April 2015

 
 

Skillet Chorizo Eggstravaganza 

Placement: 1st place in the first-ever Farberware® Cookware recipe contest!

 Prize won: 12 piece Farberware Set ((1) Farberware® New Traditions Stainless Steel 12-Piece Set, which contains: 1 qt. and 2 qt. covered saucepans, 3 qt. sauté pan, 5 qt. covered Dutch oven, 8” and 9 3/4” nonstick skillets, a slotted turner, a slotted spoon, and a solid spoon (ARV $200)

11165118_10206262986364468_1041544547098310477_o.jpg
“Almost every Sunday after returning home from our evening church service, our famished family of six gathers around the kitchen table looking forward to eat our traditional ‘breakfast for dinner’ skillet meal! By the time everyone is ready to eat, this quick and easy, heart-warming skillet dish is ready to be enjoyed. I’m confident that this family tradition will last for generations to come.”

RECIPE:

Skillet Chorizo Eggstravaganza 

Ingredients:

  • 1/2 pound good quality ground chorizo, casings removed
  • 1 tablespoon butter 
  • 1 large onion, peeled, halved & sliced 
  • 1 medium red bell pepper, halved, cored & sliced
  • 1 medium yellow (or orange) bell pepper, halved, cored & sliced 
  • 1jalapeño pepper, cored and finely chopped
  • 8 large eggs 
  • Salt, to taste 
  • Ground black pepper, to taste
  • 1 cup Colby/Jack grated cheese 
  • 1 tablespoon chopped fresh parsley or cilantro
  • Pita bread or tortillas, for serving (optional)

Directions:

  1. In a 12-inch Farberware® deep covered skillet, brown chorizo over medium-high heat until cooked through. Remove cooked chorizo from skillet and set aside. 
  2. Lower heat to medium, add butter and sauté onions and peppers until softened and slightly browned (about 5 minutes). Add chorizo, salt and pepper. 
  3. Carefully break in the eggs, placing them evenly over chorizo and vegetable mixture. Cover with lid and cook until eggs reach desired doneness (about 3-5 minutes). 
  4. Top with cheese, cover and cook until cheese is melted (about 10-20 seconds). Sprinkle with parsley or cilantro and serve with pita bread or tortillas. Enjoy!
 
Lidia Haddadian