A great recipe that can suit meat-lovers and veggies… so no-one misses out
- SERVES: 4
- PREP TIME: 5 mins
- COOKING TIME: 40 mins
- DIFFICULTY: easy
- IDEAL FOR: brunch, family, crowds
- BUDGET: £
Last week, I did an easy heart-warming chorizo stew which has spicy-earthy flavours from the chorizo.
So, this week I thought I’d continue with the chorizo theme because it’s so perfect for these cold mornings and evenings.
This recipe is perfect for a family brunch or if you have a crowd staying over.
Although, I’ve also done this for an easy evening meal as well.
I mean who doesn’t occasionally love a full breakfast for dinner??
Inspired by a Shakshuka
If you think you recognise this recipe, it’s because it’s a very popular North African and Middle Eastern dish called Shakshuka.
What is shakshuka?
Shakshuka means “a mixture”.
And the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
It’s meant to be vegetarian but we’ve added chorizo as a twist.
The tomatoes are the heart of a shakshuka.
And in lovely warmer climes you’re meant to use over-ripened tomatoes at the end of their ‘salad-using-life’ to make this dish.
However, if you’re like me and live in less warmer climes, then tinned tomatoes do the trick just as well.
Chorizo flavours are so good… but what about the veggies?
If you remember, our family is made up of three meat lovers and a vegetarian.
So, this can make cooking a little more challenging as it’s never just a ‘one pot’ meal.
But with this recipe, I can do both the vegetarian version and the meat-lovers.
And it wont’ leave you pulling your hair out trying to manage both.
The chorizo brings a lovely vibrant, smoky, spicy flavour to this recipe for the meat-lovers.
(Check out my post on a chorizo salad for a bit of background on types of chorizo and flavours).
And I always add a bit of paprika and cayenne to the veggie version for a bit of a flavour punch to keep those taste buds fired up too.
And it’s great for a crowd
Not only can you satisfy all culinary tastes and requirements with this recipe but it is also great for a crowd.
Over summer we used to make this dish for a long slow brunch, al fresco.
Everyone sitting around with their coffees and teas, slowly waking up and talking about our plans for the day… beach, walk, a cold pint to end the day. Standard.
While in the background (we’d have the wood oven going for this) the chorizo and tomatoes would be bubbling away, slowly releasing flavours and reducing down.
Which is why I have decided to share it with you.
With Christmas just around the corner, I’m sure most of you are having family or friends coming to stay.
So, this is the perfect uncomplicated brunch that will set everyone up for the day.
We have family arriving from the 22nd Dec through to 28th Dec so it’s a long haul.
And coming up with ideas to feed everyone gets exhausting.
Don’t worry, we tell everyone more often than not to get on and make their own breakfast… toast, cereals etc
But it’s also nice, on occasion, to have a brunch and sit around chatting.
It slows everyone down a little after a hectic year of school and work.
Then we get into a nice routine around the house as we lead up to Christmas Day.
Have a go. It’s so simple and so delicious.
What chorizo dishes do you like?… drop me a line with any new ideas.
One pan chorizo, tomato and egg brunch
- Large frying pan with lid (or tin foil) that can fit in your oven
- 1 sliced brown onion
- 2 crushed garlic cloves
- 1 sliced red chilli or chilli flakes (tsp) depends on your taste for heat what you add in
- 2 sliced bell peppers
- 1 sliced chorizo ring or two chorizo sausages
- 2 x 400g g tinned tomatoes
- 4 eggs
- 200 g feta
- chopped parsley for garnish
- First, put your oven on to 180 -200 °C (400 °F/Gas Mark 6)
- Next, put a frying pan on medium and add the chorizo. Cook until a little crisp. Then add the sliced onions, garlic, peppers, chilli and fry until softened.
- Pour in the tinned tomatoes and using one of the empty tins, add two tins of water and mix all together.
- Leave to reduce on the stove until the sauce has thickened. Should reduce by around half.
- Once it's reduced, smooth the surface and then make some holes to crack your eggs into (try not to crack the yolks but don't stress if they do).Cover the frying pan with a lid (or tin foil) and let cook for another 5 minutes on the stove.
- Take the whole pan and place in the oven for approx 10 minutes or until the eggs are cooked.
- Serve with crumbled feta and chopped parsley… and some crusty bread.