Polenta Skillet Eggs with Chorizo

Where ever this finds you, I wish you a very happy and joyous Christmas…
Baked eggs over creamy polenta with chorizo…. for breakfast or dinner. These baked eggs are easy to fall in love with, not only for their easy, one-skillet preparation, but also for their rich, flavorful Spanish flavors. A creamy bed of warm polenta, seasoned with a hint of smoked paprika provides a fluffy bed for eggs and chorizo to nest in – then the whole skillet is placed in the oven to bake, just until the whites of the eggs are set. The polenta is deliciously seasoned from the warm spices of the chorizo. When it comes out, garnish with cilantro and serve with a little hot sauce. You could add a bed of sautéed spinach, sautéed mushrooms, or even roasted bell pepper and onions. Oven-roasted cherry tomatoes are nice too. Here is the basic recipe and I encourage you play around with it and make it your own.

The idea for this recipe came after a friend, Tonya, described to me detail, the delicious breakfast she ordered at Tasty N Sons, in Portland. And though I have not yet tried it personally, it sounded so good at the time, I went home and made a version. Who knew polenta would be so good for breakfast?

In a heavy bottom, oven proof, 10 inch skillet, brown  the chorizo.

Once browned, set it aside. In the same skillet, no need to wipe, bring chicken stock to a boil.

Whisk in corn meal or polenta.

Cover and let cook on low heat for 15 minutes, stirring occasionally.

Chop cilantro and grate cheese.

Any melty cheese will do.

Once the polenta has cooked for a full 15 minutes, stir in the cheese and half of the cilantro ( saving half for garnish).

Add half of the chorizo.

Add a touch of smoked paprika.

Place the remaining chorizo in the center and crack 4-6 eggs around the the edges. I make littles wells with the back of a spoon and place the eggs in them. Salt and pepper each egg.

Place the whole thing in the oven and bake until the the egg whites are set and “white” and the yolks are to your desired doneness. This is especially good with the yolks a little soft. Garnish with hot sauce and cilantro.

* If adding sautéd spinach, or mushrooms…place these over the polenta and under the eggs.

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Polenta Skillet Eggs
by sylvia fountaine- feasting at home blog December-21-2013
A fast tasty one skillet breakfast with polenta, chorizo and eggs
8 oz chorizo ( links or ground) browned
¾ Cup dry polenta or corn meal
2 ½ C chicken stock
1 Cup grated melting cheese ( mozzarella, cheddar, jack)
¼ C chopped cilantro divided
½ tsp smoked paprika
salt and pepper to taste
6 eggs
hot sauce for garnish
* variations- see belowInstructions:
Pre heat oven to 400F.
In a cast iron or oven proof 10 inch skillet, brown sausage or chorizo. Set aside. In the same pan, add stock and bring to a boil. Turn heat to med low, whisk in polenta and smoked paprika, whisking vigorously -to prevent clumping. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times. Add grated cheese, stir to incorporate. Fold in ½ of the chopped cilantro, ½ of the chorizo ( or sausage). Taste for salt and add if necessary.( If using chicken stock and chorizo, they will naturally be salty, but you may need to adjust- polenta should be flavorful.) Pepper to taste. Place the other half of the chorizo on top of the polenta, in the center. With a spoon, make small wells in the polenta where the eggs will rest, around the outer edges of the skillet, in a circle. Crack the eggs and place them in the wells. Lightly salt and pepper each egg. Place the skillet in the hot oven and bake until egg whites are white and set and yolks are set, but still soft ( or cook until your desired doneness) . I will often broil for just a quick minute. Garnish with hot sauce and remaining cilantro.

* You could add a bed sautéed spinach, sautéed peppers, sautéed onions, sautéed mushrooms to this dish, by placing atop the polenta, and under the eggs.


Prep time: Cook time: Total time: Yield: 3- 4

thanks for sharing!
thanks for sharing!


  1. Anonymous says

    I can remember my Italian grandmother making a BIG pot of polenta and pouring it out onto a “Polenta Board” that was set on the table for everyone to take some. This is one of my most favorite comfort foods that always reminds me of family!
    I will be making this for breakfast this weekend!

  2. Jessica says

    I just made this and it came out great! I used porkroll and pepperoni instead of chorizo because we didn’t have any, and also used a LOT more chicken stock; it turned out dry and clumpy when it only had 2.5 cups. My family loved this, I’ll definitely be making it again. Thanks for the recipe!

    • Sylvia Fountaine says

      If you are still using the chorizo, then it should still have good flavor. Give it a try and see what you think?

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