One-Pan Baked Eggs with Chorizo and Roasted Poblano

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant, spicy brunch featuring baked eggs nestled in a savory chorizo and roasted poblano pepper sauce, perfect for a hearty weekend meal. This Mexican-inspired brunch recipe, ready in about 40 minutes, combines chorizo sausage, poblano peppers, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz chorizo sausage
• 2 medium poblano peppers
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 3, minced garlic cloves
• 1 cup canned diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 large eggs
• 1/4 cup, chopped fresh cilantro leaves
• to taste salt
• to taste black pepper
• 1/4 cup, crumbled cotija cheese
• 4 small warm corn tortillas

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Instructions

1. Step 1: Preheat oven to 375°F. Char 2 medium poblano peppers directly over a gas flame or under the broiler, turning occasionally until blackened on all sides, about 8 minutes. Place them in a bowl and cover with plastic wrap for 10 minutes to steam.
2. Step 2: While peppers steam, heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add 6 oz chorizo sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5 minutes. Remove chorizo with a slotted spoon and set aside.
3. Step 3: Add 1 small diced yellow onion and 3 minced garlic cloves to the skillet with the remaining oil and sauté over medium heat until translucent and fragrant, about 4 minutes.
4. Step 4: Peel and dice the cooled poblano peppers, then add to the skillet along with 1 cup canned diced tomatoes, 1 tsp ground cumin, 1 tsp smoked paprika, and cooked chorizo. Stir to combine, season with salt and pepper, and cook for 5 minutes until slightly thickened.
5. Step 5: Make 4 wells in the mixture and carefully crack 4 large eggs into each well. Transfer the skillet to the preheated oven and bake for 10-12 minutes until egg whites are set but yolks remain runny.
6. Step 6: Remove from oven, sprinkle 1/4 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro over the top. Serve immediately with 4 warm corn tortillas for scooping.