Mexican Venison and Eggs Breakfast Skillet
Sponsored by Lehman’s
Some mornings, I’m at the top of my game. I’m gliding around my kitchen, getting everyone’s meals together, fine-tuning recipes to match the tastes of everyone in my family. Other mornings…well, not so much. Those are the mornings where I need a home-run recipe, where no one complains and everyone’s satisfied. Enter the Mexican venison and eggs breakfast skillet.
I think if I were forced to choose only one item to keep in my kitchen, it would be this cast-iron skillet. It’s almost like a Swiss army knife. This Lodge skillet from Lehman’s is the perfect size and makes everything I prepare taste absolutely delicious. I’ve been working with Lehman’s for a while now and have to say, the quality of their products is definitely what keeps me coming back.
I love this recipe for an easy, hearty and flavorful brunch. It’s perfect for those lazy Saturday mornings at home with the family. And the cast iron skillet is the perfect tool for the job.
If you know me, you know my family loves to harvest our own food. I am making this recipe with venison, but you can use beef or even turkey for this recipe if you like, or you can mix up the meats.
You can make this dish as spicy, or not, as you like. I like a little heat but don’t enjoy it as hot as some of the more fearless men in the family.
I’m adding cilantro to this dish for maximum flavor. There are a lot of people who don’t like cilantro – there’s a gene, from what I understand, that causes some people to taste soap when they eat cilantro. I don’t get that when I eat it, thank goodness!
Mexican-Style Venison and Eggs
- 4 teaspoons olive oil
- 1 onion finely chopped
- 16 oz lean ground grass-fed beef or venison
- 4 tablespoons chipotle sauce
- 1 quart tomatoes chopped
- 1 bunch cilantro roughly chopped, plus extra for serving
- kosher salt to taste
- freshly ground pepper
- 4 eggs
- 1 jalapeño chile thinly sliced
- sourdough bread cut thick
In a deep skillet, heat oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring often until soft, about 4 minutes. Increase the heat to high, add the ground meat and cook until done, about 5-8 minutes.
Meanwhile, place cut pieces of sourdough bread into the oven at 200 degrees. Add the chipotle sauce, tomatoes, cilantro, salt, and pepper to your skillet. Reduce the heat to medium and cook until slightly thickened.
Make four indentions into the skillet mixture by using the back of a spoon. Crack each egg into the indentions. Cover and cook for 5-7 minutes or until the eggs and meat are fully cooked. Place the sliced chile and remaining cilantro over the mixture. Add salt and pepper to taste.
Once toasted, remove the bread from the oven. Plate the bread and spread the mixture from the skillet over the bread. Serve immediately.