Chorizo and feta eggs recipe
No brunch would be complete without sunny, golden eggs, and this colourful one-pan egg recipe is really quick and easy to make. Sprinkled with paprika-spiced chorizo and crumbly feta before grilling, and topped with fragrant spring onion and parsley before serving, this simple brunch recipe is ready in just 15 minutes and entirely gluten-free.
See method- Serves 4
- 10 mins to prepare and 5 mins to cook
- 191 calories / serving
- Gluten-free
Ingredients
- 1 tsp olive oil
- 1 tsp smoked paprika
- 65g diced chorizo (from a 130g pack)
- 4 eggs
- 50g feta
- 2 spring onions, thinly sliced on the diagonal
- 5g fresh flat-leaf parsley leaves, roughly chopped (optional)
- Greek-style yogurt, to serve (optional)
Each serving contains
- Energy
- 795kJ 191.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 0g
of the Reference intake
Carbohydrate 0.6gProtein 13.4gFibre 0.4g
Method
- Preheat the grill to medium-high. Heat a large, heavy-based ovenproof frying pan over a medium heat until hot, then add 1 tsp oil and the paprika and cook for 30 secs, stirring constantly. Add the chorizo and cook for 30-60 secs until lightly browned, then transfer to a bowl, leaving the oil in the pan.
- Fry the eggs in the pan for 2-3 mins until lightly crisped. Sprinkle over the chorizo and crumble over the feta, avoiding the yolks.
- Place the frying pan under the grill for 1-2 mins until the tops of the yolks are just set, but still runny inside (or to your liking).
- Top with the spring onions and parsley (if using). Serve with yogurt on the side, if you like.
- See more Breakfast recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
