Chorizo Gnocchi Chilaquiles is a lazy weekend breakfast or brunch dish that you can whip up literally in less than half and hour. It uses a lot of help from the store, but that’s okay. Sometimes we just want to be in and out of the kitchen as quick and as painless as possible. Save the long time-consuming recipes for dinner. You need to finish breakfast quickly so you can get back to bed or cozy up on the couch to binge your favorite show or watch your favorite movie for the 100th time. Wait, is that just me? Whatever the case might be, you’ll love this take on a dish we all know and love.

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Chorizo Gnocchi Chilaquiles

This Chorizo Gnocchi Chilaquiles is a super quick, super delicious, breakfast, brunch or breakfast-for-dinner recipe that won't disappoint!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch

Cuisine: American, Mexican

Keyword: Brunch, Pasta, Quick and Easy

Servings: 4

Author: Jonathan Melendez

Equipment

Large skillet or pot

Ingredients

2 tablespoons olive oil
9 ounces Soyrizo (can use beef or pork as well)
16 ounces gnocchi
16 ounces spicy tomato sauce (such as El Pato)
6 large eggs
Kosher salt and coarse black pepper
1 large avocado diced
1/2 cup red onion diced
4 radishes thinly sliced
1/4 cup fresh cilantro chopped
1/4 cup queso freso crumbled
1 lime sliced into wedges

Instructions

Set a large skillet over medium-high heat. Once hot, drizzle in the olive oil and add the soyrizo. Cook, stirring often, until just starting to brown, about 5 to 8 minutes.
Stir in the gnocchi and cook for another 3 to 5 minutes, or until just starting to brown. Add the tomato sauce, stirring up all of those browned bits from the bottom of the pan. Lower the heat and simmer until the sauce has thickened and the gnocchi have softened, about 8 to 10 miuntes.
With a wooden spoon, make little wells in the gnocchi and crack in an egg into each. Season the top lightly with salt and black pepper. Cover the pan and cook until the egg whites have set but the yolks are still runny. If you don’t have a lid for your big skillet you can set a baking sheet over the top. Or you can also pop the skillet in 350°F oven for 5 to 8 minutes to cook the eggs.
Remove the skillet from the heat and uncover. Garnish with avocado, onion, radish, cilantro and queso fresco. Serve with lime wedges and enjoy!