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Spanish Style Eggs and Chorizo

Father’s Day Breakfast with Helen Jackson 

Spanish Style Eggs and Chorizo



1 red capsicum

1 red onion

finely chopped 2 cloves garlic,

finely chopped 2 teaspoons smoked paprika

200g pre-cooked chorizo

thinly sliced 2 tsp red wine vinegar

2 x 400g can crushed tomatoes

4 eggs

Chopped parsley

French Bread or Ciabatta slices



1. Char-grill the capsicum over a gas flame or under a grill until blackened and blistered. Rub off the skin, remove seeds and slice into thin strips.

2. Heat a film of olive oil a frying pan and gently cook the onion and garlic until tender.  Add smoked paprika, chorizo, red wine vinegar and tomatoes.  Season with salt and pepper.

3. Allow to boil and then simmer for 10 minutes until mixture is thick and saucy.

4. Pour the tomato mixture into 4 large ramekins or baking dishes.  Break an egg into each dish

5. Bake for 10 minutes or until the egg white is set.

Serve with crusty bread.


(Serves 4)