Wednesday, 25 March 2015

Spanish Eggs

This is a recipe that makes good use of the summer vegetables we commonly grow.  It is really tasty and makes a great breakfast or brunch dish and a tasty dinner too.  I make mine with chorizo but you could use a smoky bacon or leave the meat out for a vegetarian version.
The quantities I have noted are approximate and usually vary every time I make it depending on what I have on hand.

Spanish Eggs

1 Chorizo Sausage
1 Brown Onion, diced
2 Capsicums, diced
6 Fresh or 2 Tins of Diced Tomatoes
1 Tbs Smoked Paprika
Salt and Pepper
6 Eggs

Start by dicing the chorizo into small pieces and fry in a small amount of oil over a medium heat so that some of the fat renders out.  Once the chorizo is cooked remove from the pan and add the diced onion and cook until translucent.  Increase the heat and add the diced capsicum and cook for 5 minutes.  Add the smoked paprika a cook stirring continuously for 30 seconds before adding the chorizo back in.  Finally add the diced tomatoes and cook for 10 minutes to allow the flavours to blend.  Season well with salt and pepper then make hollows in the tomato sauce mix and crack in your eggs.
Cook until your eggs are to your liking.


  1. Oh Yum That would make the most amazing breakfast. Who's going to cook it for me? LOL

    1. Will the boys eat something like this Lynda? Maybe if you could teach Tom to make it.


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