Chorizo baked eggs with peperonata
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Nassima Rothacker
Chorizo baked eggs with peperonata
Recipe by Dan Doherty
Peperonata is a classic Italian dish of onions and peppers. Add eggs and chorizo for a satisfying brunch
Serves: 6
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
515Kcal
Fat
39gr
Saturates
16gr
Carbs
13gr
Sugars
12gr
Fibre
4gr
Protein
27gr
Salt
2.5gr
Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Ingredients
- 1 x 250g pack mini cooking chorizo sausages, peeled and cut into 2cm cubes
- ½ x 28g pack flat-leaf parsley, finely chopped
- 6 large eggs
- 170g Manchego cheese, grated coarsely
For the peperonata
- 4 tbsp olive oil
- 4 red, yellow or orange peppers, deseeded and sliced 5mm thick
- 1 red onion, finely sliced
- 1 garlic clove, finely chopped
- 6 plum tomatoes, quartered, deseeded and sliced
- 1 bay leaf
- 1 sprig of thyme
- 1 tbsp demerara sugar
- 50ml red wine vinegar
- grated zest of ½ lemon
Step by step
Get ahead
Make the peperonata up to 4 days before, cover and chill.
- For the peperonata, heat the oil in a large pan and add the peppers, onion and garlic and cook gently, uncovered, on a medium heat for 15-20 minutes, until soft but without taking on any colour. Season well.
- Add the rest of the peperonata ingredients, reduce the heat to medium-low and continue to cook until it turns to a nice semi-thick sauce consistency – about 30 minutes. Keep an eye and stir often it so doesn’t catch and burn. At the end, check the seasoning and remove the bay leaf and thyme.
- Preheat the oven to 180°C, fan 160°C, gas 4. Heat a large frying pan over a medium-high heat. Add the chorizo and fry until it releases its fat and starts to crisp.
- Stir in the peperonata and bring it to a simmer. Mix in most of the parsley, leaving a little to garnish if you like, then pour into a baking dish (or leave in the pan if it’s ovenproof). Using a spoon, spread out the whole mix evenly, then make 6 small holes for the eggs.
- Crack in the eggs and scatter over the Manchego cheese. Bake in the oven for 15-20 minutes until the eggs are cooked but still runny, and the cheese has melted. Finish with the rest of the parsley, if using, and eat immediately. Good with crusty bread.
