Chorizo & Egg Breakfast Bowl
Cook Time: ~15 Minutes
Today’s dish is a quick & simple way to liven up your breakfast that is all cooked in one pan. Breakfast to blow your socks off. I make this recipe often for my partner and me, often the night before, and it’s a great way to add some vibrancy to your morning, and (if you are generous with the chilli) get the eyes watering. Chillis boost the feel-good hormone, serotonin. The dish is very light on the carbs, and with the addition of two bell peppers, possesses a strong burst of vitamin C. A guilt-free way to a highly satisfying breakfast or brunch.
Serves: 2
Time: ~15 Minutes
Information - What you require
Ingredients
• 1x Can of chopped tomatoes (~400g)
• 4x Eggs
• 100g of Spanish Chorizo (or thereabouts)
• 1x Bunch of coriander
• 5x Chillis (or as many as you can handle)
• 2x Fat cloves of garlic
• 2x Peppers (1x green, 1x red)
• 1x Lime
• Paprika (La Chinta if you have it)
• Ground black pepper
• Chillie flakes
• Olive oil
• Lea & Perrins Worcester sauce
Notes: I highly recommend La Chinata paprika if you can find it. It’s the greatest paprika I have ever tried, and I can no longer look at other paprika the same way. It balances both sweet and smokey like no other.
Optional Ingredients
I use each of these ingredients in the recipe, but they can be removed entirely from the dish with an equally great result.
• Chillie flakes
• 1x Bunch of coriander
• Lea & Perrins Worcester sauce
Coriander is like Marmite. I, myself, only began to appreciate its flavour when I was ~21 years of age; before that, avoiding it like the plague. For those who don’t like the flavour profile of the herb, thinly sliced spring onions make for a fine substitute as well as an alternate texture. That said, one could remove it from the dish entirely and still be satisfied.
Equipment
• Cheese grater
• Medium-sized pan (and lid)
Mise En Place - Food preparation
Peel and thinly slice your two garlic gloves. The thinner you can slice them, the more likely they are to melt into the sauce. Take your chillis (however many you decide to put in) and thinly slice. Do the same for your chorizo. Cut the outer flesh from your bell peppers, and slice them into thin strips, before bundling those slices together and chopping them into squares. The smaller, the better, unless you prefer a chunky texture.
Take your bunch of coriander, squeeze it between the tips of your fingers, and chop. Before slicing, grate the zest from the entire lime. Then slice it in half.
Cooking Process
Add olive oil to a pan and bring to a heat, and then add diced peppers. Jostle those peppers around for ~5 minutes until they soften. Once soft, add chillis and cook for another 45 seconds, before adding chorizo.
Cook the chorizo for ~3 minutes until it shows signs of cripsing. Once the chorizo is ready, take down the heat of the pan ever so slightly, and lather in your chopped tomatoes. Add a teaspoon of paprika, a healthy lashing of ground black pepper, sprinkle over your lime zest, squeeze in a dash of lime juice and, if you like heat, add a lashing of chilli flakes. Bring the sauce to a simmer and make a well for each egg and crack it into place.
Once your eggs are settled into their new home, place a lid over the pan and allow everything to simmer together for between 3-4 minutes, or until the eggs have been cooked. Once the eggs are done, remove the lid, and sprinkle over a generous helping of coriander. At this point, I also add a dash of Lea & Perrins Worcester sauce as my secret ingredient. Alternatively, you may substitute coriander for spring onions.
To serve, scoop out the eggs into a bowl, followed by additional sauce, and a sprinkle of more coriander. A super simple, quick, and hearty dish. Enjoy.
If you do attempt this dish, please let me know how it goes, and if you variate the recipe in any way. Also, this newsletter relies upon word of mouth, so if you feel you know someone who would enjoy this publication please share it.
Thanks for reading,
Conor