Chorizo breakfast stew

This recipe kind of happened by accident – one Sunday morning I went downstairs to see what I could rustle up for breakfast but all I had was a few tomatoes and half a chorizo sausage. My other half had mentioned a spicy baked eggs breakfast dish he recently had as St Clements and so I thought I would try and make a sort of breakfast stew. All it was missing was some fresh herbs – I reckon a handful of coriander and maybe some avocado on the side would add a lightness and freshness to this breakfast dish.

You will need:

  • Olive oil
  • 2 garlic cloves, crushed or finely chopped
  • 1 handful of tomatoes – chopped up
  • 1 jar of passata, a tin of chopped tomatoes or some tomato sauce
  • 1/2 a chorizo sausage, sliced
  • 2 red onions, chopped
  • 2 eggs
  • 1 handful of coriander / cilantro

Method

  1. Heat some oil in a frying pan and fry the garlic and onions on a low heat
  2. After a minute or two, add the chorizo slices – brown them on both sides
  3. Next, throw in the tomatoes, and add the passata or tomato sauce
  4. Leave on a low heat and stir with a wooden spoon until it’s thick like a stew, then transfer the stew to a large plate
  5. In a separate pan, bring some water to the boil then reduce to a simmer. Create a whirlpool in the middle with the back of your spoon, then crack an egg and gently slip it into the middle of the whirlpool. Leave it for 2 or 3 minutes until it looks ready, then out the egg and place it onto the stew. Repeat with the second egg.
  6. Scatter with herbs and serve with homemade crusty bread.

Poached eggs

You can add pretty much anything into this stew – try adding some chopped peppers if you have some, or add half a chilli if you like it hot! If you don’t have any fresh herbs, a teaspoon of pesto and a squeeze of lemon could also add some tangy freshness.

I couldn’t resist adding a little jar of homemade lemon curd with the bread!

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