Mexican Brunch Skillet with Sweet Potatoes, Chorizo, Aubergine & Runny Eggs

I have to admit that I’ve never been to Mexico, but it’s definitely on my bucket list.

The country has such a vibrant culture, white sand beaches, the Frida Kahlo museum that I have been dying to visit, a fantastic climate, and of course, incredible cuisine.

The closest I’ve been to Mexico has been in Miami, but I’m telling you, the Mexican food I had there was so delicious that I’ve had a craving for it ever since.

There’s something about the combination of hot chiles, cool yogurt and avocado, corn, melted beans, lime, and fresh cilantro that I just can’t get enough of.

For this recipe, I’ve tried to combine all the things I love about Mexican food.

This dish is incredibly easy to make, using ingredients from your pantry and a few basic vegetables. It’s great for breakfast, brunch, lunch, and even dinner. It’s filling, can be made vegetarian (just leave out the chorizo), and will keep you warm during the cold winter months.

I also love the fact that you can make and serve it in the same pan/skillet, it creates a cozy and inviting atmosphere to sit around the table and share food from the same “plate”.

I used a large and deep skillet and you will need a large one as the portion is quite large.

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Mexican Brunch Skillet

Mexican Brunch Skillet W. Sweet Potatoes, Chorizo, Aubergine & Runny Eggs
Course Breakfast, Main Course
Servings 5
Calories 159kcal


  • 1 large aubergine
  • 2-3 sweet potatoes
  • 2 red onions
  • 3-4 cloves of garlic
  • 90 g chorizo
  • 400 ml organic chopped tomatoes
  • 2 tbsp tomato paste
  • 400 ml vegetable broth
  • 1 tbsp red wine balsamic
  • 2 tsp ground cumin
  • ½ tsp cinnamon
  • A pinch of strong chill (or more)
  • 5 organic eggs

To serve

  • 2 ripe avocados
  • Goats cheese or creme fraiche
  • Fresh herbs eg. parsley or coriander.
  • Lime
  • Tabasco


  • Chop chorizo, onions and garlic and saut © in a large skillet for a couple of minutes. Rinse sweet potatoes and aubergine and cut these into smaller dices. Add them to the pan and saut © for additional 5 minutes. Add the broth, chopped tomatoes and all of the remaining ingredients. Put on a lid and let it simmer for 10-15 minutes – until the potatoes are almost tender.
  • Then crack in all of the eggs – put on the lid again for about five minutes until the eggs have set but the yolks are still runny.Serve the dish in the skillet and top it with fresh herbs, avocado slices, lime and goats cheese.


Calories: 159kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 11mg | Sodium: 421mg | Potassium: 449mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13168IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg