Spanish Breakfast Eggs

SPANISH BREAKFAST EGGS​

10 MINS | SERVES 4

Ingredients
  • 4-6 General Poultry Eggs
  • 2 tablespoons olive oil
  • 2 sliced chorizo sausages
  • 1 small red onion, thinly sliced
  • 1/2 green capsicum, finely sliced
  • 200 grams button mushrooms, sliced
  • 8 cherry tomatoes, halved
  • 1 tablespoon parsley, chopped
  • 1/3 teaspoon dried oregano
  • salt and black pepper
Method
  • Step 1.

    Heat 1 tbsp oil in a frying pan and sauté chorizo until browned on both sides.

  • Step 2.

    Remove to a plate using a slotted spoon.

  • Step 3.

    Add onion and capsicum and sauté until lightly browned, stirring often.

  • Step 4.

    Add tomatoes and mushrooms and cook until softened, about 2 minutes.

  • Step 5.

    Season to taste with salt and pepper, add the parsley and oregano and return the chorizo. Cook briefly and set aside, keeping warm.

  • Step 6.

    Heat remaining oil in another pan and fry eggs to preference.

  • Step 7.

    Serve the chorizo mixture onto warmed plates.

  • Step 8.

    Top each with 1-2 eggs and serve.