Chorizo and egg bake

640px-Chorizo_Extra_BellotaLIKE sausage and eggs? Fancy an exotic variation on that time-honoured classic quick meal? Then this recipe for chorizo and egg bake is for you.

This Spanish dish has all the zinging colours of an Andalucian sunset – and a flavour to match. Wash it down with either a white or red Rioja or carmenere while dreaming of your next trip the the sunny Costas!

Chorizo – a pork sausage – is a staple in Spain and it can be found in British supermarkets.

Serves four.


150g of chorizo, diced (make sure to peel the skin off first)
1 red onion, chopped
1 red plus 1 yellow or orange pepper, sliced and deseeded
350g tomatoes, chopped roughly
Half teaspoon of smoked paprika
30g unsalted butter
4 eggs (free-range if possible)
1 clove of garlic, crushed


Preheat your oven to 180C (fan) gas mark 6
Cook the chorizo in a hot frying pan until the golden juice starts t run
Remove to a warmed plate
Add the peppersand fry for about 5 minutes
Add the garlic
Add the tomatoes and paprika and fry and stir for 6-8 minutes
Return the chorizo to the pan
Divide the frying pan contents among four large ramekins or four small, flattish ovenproof dishes
Make a depression in the mixture for the eggs
Break an egg into each hollow
Place a knob of butter on top of each egg and place the dishes in the oven for 10 minutes


You can just eat it as it is or you can serve with a green salad and/or crusty bread.

¡Buen provecho!, as they say in Spain.


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