I could literally eat this baked egg, chorizo and potatoes dish every day for breakfast. It’s so delicious and so well-balanced. Perfect to serve for parents to impress them at brunch or serve as a breakfast in bed meal for someone special. Or just get your own day started on the right foot.
This was inspired by Jamie Oliver’s “Morning After” Breakfast.
2 medium potatoes
stick of chorizo
1 large red bell pepper
handful of ripe cherry tomatoes
4 large eggs
parmesan cheese for grating (optional)
a few sprigs of cilantro
salt and pepper
(Look at those eggs)
Preheat the oven to 350 F. Parboil your potatoes for 5-6 minutes until they are almost thoroughly cooked. Drain and put them in a casserole dish with just a drizzle of olive oil in the oven.
Cut chorizo into 2 cm chunks. Slice your bell pepper into strips as well. Take the casserole dish out of the oven and add in your bell pepper strips, chorizo and tomatoes. Give it a good shake so everything is really mixed up. After about 5 minutes take it out of the oven to give it another good shake to cover everything in the chorizo oil.
Make little egg holes in your casserole dish. Crack the eggs into the wells you’ve made for them. Season with salt and pepper and bake for 2-5 minutes or until the eggs are done to your liking.
Serve up with a grating of parmesan cheese and some chopped cilantro.
Yum, yum, yum!
This post was happily shared with the Taste of Tuesday Linkup.