Spicy Grilled Spanish Breakfast with Chorizo & Chickpeas

A tasty Spanish breakfast, also good for a lazy brunch.

Recipe By: KT (https://cookbuzz.com/kitchen/149)
Serves 2 Prep: 5 min Cook: 15 min

Ingredients

Chorizo 60g
Tinned chickpeas 1/2
Tinned tomatoes 1
Onion (small) 1
Eggs 2
Dried oregano 1 tsp
Sugar (for sharp tomatoes) a pinch
Salt & pepper a little
Parsley (optional) as you like

Method

1
Wash the chickpeas and drain. Finely slice the onion and chorizo.
2
Put a frying pan on low heat and fry the chorizo (no oil required).
3
When the oil is released from the chorizo, add the onion and fry until soft.
4
Add the tinned tomatoes, chickpeas and oregano and simmer for 10 minutes (no lid).
5
Season with salt & pepper and sugar. Transfer to a ramekin dish and make a small hollow on top. Crack an egg into the hollow. This recipe makes two ramekin dishes quantity.
6
Put under a preheated grill for a few minutes until the egg is half cooked.
7
Break the egg to make it runny, ready to dip in some bread!

Tips & Note

Don't cook the egg right through, it will ruin the dish! Be careful not to oversalt when adjusting for seasoning, as the chorizo is quite salty.

Spicy Grilled Spanish Breakfast with Chorizo & Chickpeas

A tasty Spanish breakfast, also good for a lazy brunch.

Recipe By: KT (https://cookbuzz.com/kitchen/149)

Serves 2

Prep: 5 min

Cook: 15 min

Ingredients

Chorizo 60g
Tinned chickpeas 1/2
Tinned tomatoes 1
Onion (small) 1
Eggs 2
Dried oregano 1 tsp
Sugar (for sharp tomatoes) a pinch
Salt & pepper a little
Parsley (optional) as you like

Spicy Grilled Spanish Breakfast with Chorizo & Chickpeas

Recipe ID :522 Posted on 12 MAY 2015

Serves 2

Prep 5min
Cook 15min
views 2,237
printed 117

saved 0

A tasty Spanish breakfast, also good for a lazy brunch.

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Ingredients

Print Ingredients Email Ingredients
60g
1/2
1
1
2
1 tsp
a pinch
a little
as you like

Method

Prep
5min
Cook
15min
1
Wash the chickpeas and drain. Finely slice the onion and chorizo.
2
Put a frying pan on low heat and fry the chorizo (no oil required).
3
When the oil is released from the chorizo, add the onion and fry until soft.
4
Add the tinned tomatoes, chickpeas and oregano and simmer for 10 minutes (no lid).
5
Season with salt & pepper and sugar. Transfer to a ramekin dish and make a small hollow on top. Crack an egg into the hollow. This recipe makes two ramekin dishes quantity.
6
Put under a preheated grill for a few minutes until the egg is half cooked.
7
Break the egg to make it runny, ready to dip in some bread!

Tips & Note

Don't cook the egg right through, it will ruin the dish! Be careful not to oversalt when adjusting for seasoning, as the chorizo is quite salty.

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A tasty Spanish breakfast, also good for a lazy brunch.
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