Braised Brisket Skillet Breakfast Pizza with Egg, Avocado, and Chimichurri


Braised Brisket Skillet Breakfast Pizza with Egg, Avocado, and Chimichurri


  • Slow Cooker Brisket:
  • 2 lb. brisket, trimmed of excess fat
  • 1/2 c. red wine
  • 1/2 c. beef stock
  • 2 T. kosher salt
  • 2 T. ground black pepper
  • 1 T. olive oil
  • 5 ea. cloves garlic, smashed
  • 1 ea. white onion, chopped
  • 1 ea. large carrot, peeled
  • 1 t. dried oregano
  • Crust:
  • 1 t. olive oil
  • 1 ea. tube of prepared pizza dough
  • Chimichurri:
  • 1/2 c. extra virgin olive oil
  • 1 ea. bunch flat leaf parsley
  • 2 T. lemon juice
  • 1 T. dried oregano
  • 4 t. chopped fresh garlic
  • 2 t. kosher salt
  • 1 t. ground black pepper
  • 1/2 t. crushed red pepper flakes
  • Toppings:
  • 1 T. olive oil, divided
  • 3 ea. eggs
  • 1 c. cherry tomatoes
  • 1/2 t. sea salt
  • 1 ea. Avocado From Mexico, sliced


  1. Prepare brisket: season brisket with salt and pepper on all sides. In a large pan, heat olive oil over high heat. Place brisket in pan and sear about 5 minutes per side, until browned all over. Transfer brisket to the bowl of a slow cooker. Remove any excess fat from pan, then add garlic cloves, chopped onion, carrot, and oregano. Stir to combine. Add wine and beef stock to pan and deglaze for about 2 minutes, scraping up any brown bits from the bottom of the pan. Pour all ingredients into slow cooker and cook on low for 9 hours or overnight.
  2. Prepare pizza crust: preheat oven to 350°F and lightly grease a large cast-iron skillet. Remove pizza dough from package and press into skillet covering entire bottom and slightly up the sides. Bake according to package instructions and hold in a warm oven while you prepare the rest.
  3. Prepare chimichurri: in a blender or food processor, combine parsley, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper until finely chopped. With motor running, slowly add olive oil in a steam until well combined.
  4. Prepare toppings: Remove brisket from slow cooker and slice the into 1/4”-thick slices. Reserve juices. In a large skillet, heat 1/2 T. olive oil over medium heat. Crack eggs into skillet and cook about 4 minutes for sunny-side up eggs (or to desired doneness). Remove from skillet and set aside. Add remaining 1/2 T. oil to skillet and add whole cherry tomatoes to pan, cooking about 5 minutes until blistered. Season immediately with sea salt.
  5. Assemble pizza: top the dough with sliced brisket, and spoon some of the reserved juices over the pizza. Fan avocado slices over the pizza, and place eggs on top. Add cherry tomatoes, and drizzle chimichurri over entire pizza. Serve immediately.

ADDITIONAL INSPIRATIONS: All these toppings make for an amazing cornbread skillet, too! Serve a heaping spoonful over hot buttered cornbread for a southern-inspired take.


Nutrition Facts
Braised Brisket Skillet Breakfast Pizza with Egg, Avocado, and Chimichurri
Amount Per Serving 6
Calories 820 Calories from Fat 0
% Daily Value*
Total Fat 44g 57%
Saturated Fat 9g 45%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 245mg 81%
Sodium 2290mg 100%
Total Carbohydrates 43g 16%
Dietary Fiber 6g 21%
Total Sugars 7g  
  Includes 0g Added Sugars 0%
Protein 61g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 8%
Iron 0mg 45%
Potassium 880mg 57%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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