Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chorizo, Egg and Tomato Brunch

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chorizo, Egg and Tomato Brunch

    Spicy and appetising, this makes a great late breakfast when you've got time to linger.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 395g can Waitrose Italian Cherry Tomatoes in Thick Natural Juice
    • 1 large red onion, finely sliced
    • 125g Spanish Chorizo (from the Deli Counter), very thinly sliced
    • 4 medium free range eggs
    • ½ tsp dried oregano


    1. Drain the tomatoes and reserve the juice. Gently fry the onion and chorizo in a medium non-stick frying pan for 5 minutes until the onion is soft.
    2. Add the reserved tomato juice and cook for 1 minute.
    3. Tip the tomatoes into the pan and stir gently until combined. Make four gaps in the mixture with a wooden spoon.
    4. Break an egg into each gap and sprinkle with the oregano and a little seasoning. Cover and cook over a gentle heat until the eggs are set, about 6-8 minutes. Serve with grainy bread, such as Waitrose Soft Granary with Sesame Seeds.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars