Breakfast · Pork · Vegetables

Huevos A-La Malagueña

What is the first thing you think of when someone says “breakfast for dinner”? Usually pancakes, omelets, waffles or something really similar right? If you like regular breakfast food that’s great, but what if you don’t want something sweet like pancakes or super salty like bacon? This is the very conundrum I found myself facing earlier this evening. I’ve never been a huge fan or sweet foods, let alone a sweet meal for dinner, so when I found this recipe in my Mexican magazine I knew I needed to try it out. Admittedly, I did jazz it up a bit to hit my spicy craving as well. I promise after this you will never think of “breakfast for dinner” the same way again.

This comes together pretty quickly, so it is a good idea to get all your prep done before hand. To get started you need one bunch of asparagus, 1/2 a small onion, 1 medium Anaheim pepper, 1 cup chopped tomatoes, 2 large jalapeños, and 2 cloves of garlic.

Trim the stalks from the asparagus and chop in half length-wise. Seed and dice the Anaheim pepper, then chop the onion and tomatoes. Slice the jalapeños leaving the seeds and membranes intact.

Add 1 Tbs vegetable oil to a cast iron skillet. Once the oil is hot, add the asparagus and saute for 2-3 minutes. Remove from pan.

Take the casing off 6 oz of chorizo if it’s present. I used Johnsonville sausage and 6 oz was roughly 2 sausages. Add the sausage to the skillet along with the chopped onion, Anaheim pepper, jalapeno’s, and garlic.

Continue cooking until the sausage is cooked through, then stir in the tomatoes. While the sausage is cooking slice the 12 shrimp down the middle and remove any veins. This is also a good time to get your oven preheated to 350 degrees.

Simmer 3-5 minutes, stirring occasionally. Add your sliced shrimp and stir, distributing the shrimp as evenly as possible.

Crack 4 eggs into a small dish or bowl one at the time and gently pour them into the skillet on top of the sausage mixture.

Gently spread the asparagus and 1/2 cup frozen peas around the egg yolks.

Transfer the skillet to the oven and bake for 15-20 minutes depending on how done you like your eggs.

Serve hot with cheese, hot sauce, and/or toast.

This is an excellent take on breakfast for dinner that makes everyone happy, especially anyone who isn’t exactly thrilled with typical breakfast foods 🙂 Let me know what you think in the comments below.

Here is the handy-dandy printable!

Huevos A_La Malagueña

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

2 Servings

Huevos A_La Malagueña

Ingredients

  • 12 fresh shrimp, shelled, deveined, and sliced horizontally
  • 1 Tbs vegetable oil
  • 1 bunch asparagus, trimmed and halved
  • 6 oz Mexican chorizo, casings removed
  • 1 fresh Anaheim pepper, seeded and chopped
  • 2 jalapeno's, sliced with seeds and membranes intact
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 1 cup chopped tomatoes
  • 4 eggs
  • 1/2 cup frozen peas
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350.
  2. In a large oven safe pan heat the oil until shimmering and sauté the asparagus for 2-3 minutes. Remove from the skillet.
  3. Add sausage, onion, garlic, and jalapeno's and anaheim peppers. Cook until the sausage is cooked through.
  4. Add the chopped tomatoes. Simmer for 3-5 minutes uncovered, stirring occasionally.
  5. Stir in shrimp halves.
  6. Crack 4 eggs into a small bowl one at the time and gently transfer to the skillet on top of the sausage mix.
  7. Gently place the asparagus and frozen peas around the egg yolks.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes depending how done you like your eggs.
  9. Serve with your choice of cheese, hot sauce, and/or toast.
  10. Enjoy!
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