Home > Recipes > Brunch recipes > Breakfast eggs with chorizo, avocado and feta

Breakfast eggs with chorizo, avocado and feta

Published: 11 Jun 19
Updated: 18 Mar 24

A one-pan breakfast recipe that you can cook over a campfire stove or at home on the hob. Everyone will love this baked egg recipe made with chorizo, peppers, tomatoes and beans.

Or, for a fiery hit, try our shakshuka recipe; it can also be made on a barbecue or hob.

Easy
May 2019

Test kitchen approved

Serves 4
Hands-on time 25 min

A one-pan breakfast recipe that you can cook over a campfire stove or at home on the hob. Everyone will love this baked egg recipe made with chorizo, peppers, tomatoes and beans.

Or, for a fiery hit, try our shakshuka recipe; it can also be made on a barbecue or hob.

Nutrition: per serving

Calories: 671kcals
Fat: 46g (17g saturated)
Protein: 35.8g
Carbohydrates: 21.9g (8.7g sugars)
Fibre: 13g
Salt: 3.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

190g pack cooking chorizo, roughly sliced or diced
2 red peppers (we used romano)
400g tin chopped tomatoes
400g tin cannellini beans, rinsed and drained
4 medium free-range eggs
2 small ripe avocados
Splash extra-virgin olive oil, plus extra to brush
Juice 1 lime
4 sourdough bread slices
200g pack feta, crumbled (see tip)
2-3 tbsp dukkah (a crunchy spice and seed blend; from larger supermarkets)
Handful fresh coriander, chopped (optional)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Cook the chorizo in a flameproof frying pan set on a grill over the fire/barbecue or on a camping stove (or on the hob if you’re at home) until it crisps and releases its oil. Transfer the chorizo to a plate, then fry the peppers until softening.
Add the tomatoes to the pan, season and simmer for a few minutes until saucy, then stir in the beans. Return the chorizo to the pan, make 4 indentations in the sauce, then crack an egg into each one. Put on the lid or cover with a double layer of foil and let the eggs poach in the sauce until cooked to your liking.
Meanwhile, smash the avocados in a bowl with a fork, then add a splash of olive oil, some salt and pepper and the lime juice. Brush the bread with oil, then grill over the fire/barbecue until charred and toasted.