This Tex-Mex breakfast skillet wouldn’t be complete without a hearty base of rice, beans, and pico de gallo. Consider this breakfast skillet a deconstructed breakfast burrito you can whip up in minutes.
Preheat the oven to 350 degrees F.
In a large skillet over medium-high heat, cook the chorizo, rendering the fat for about 3 minutes. Add the onions and peppers tot the pan, and continue to cook until soft, another 3 to 5 minutes. Season the vegetables with salt, pepper, chile powder, and cumin. Stir to combine. Stir in the salsa and beans. Crack the eggs over top, and place the entire skillet in the oven. Cook until the whites have set, about 15 minutes, remembering to rotate the pan halfway through for even cooking. Remove the pan from the oven, garnish with the fresh cilantro, and serve.