Brunch time: Eggs and chorizo

Brunch. It’s fast becoming my favourite meal of the day. A meal where it’s acceptable to eat two meals’ worth of food AND drink alcohol? HELLO.

I’m going to do a post on my favourite brunch spots in London soon because all of the above + someone else cooking it and doing the washing up = the dream! But for now, here’s one of my easy peasy go-to recipes for brunch at home: eggs and chorizo.

It came about at breakfast time, rather than brunchtime, when I was on a big ol’ deadline in my real job and needed to eat stat but couldn’t afford the time that it would take to leave the flat. Hoping to pull together my ultimate favourite (see here) but lacking bread, bacon and avocado (so basically all of it), I made do with what I had and conjured up this shakshuka-esque chorizo and egg alternative.

The recipe below is for one filling brunch portion but add some crusty bread and a side of avo if you’re feeding two. Enjoy on lazy mornings slash afternoons at home, during hangovers and for easy meals with friends.

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You’ll need:

2 eggs

3 bulbs of garlic, diced

1/8 chorizo ring, chopped

10 cherry tomatoes, halved

1/4 tsp wholegrain mustard

1 tsp creme fraiche

Roquefort, crumbled (optional extra for the extra decadent!)

Paprika

Salt & pepper

Manchego cheese

Chilli oil (read my chilli oil recipe here!)

Start by frying the garlic in a generous drizzle of good quality olive oil with a generous pinch of paprika. I think normal paprika works best here, rather than the smoked stuff. 5 minutes on a medium heat should do the job.

Then add the tomatoes and chorizo and cook for about 8 minutes, stirring throughout and also pushing down on the tomatoes with the back of a wooden spoon to release the juices and make the outsides flat. It might look a bit dry at this stage but don’t worry. Add the mustard and creme fraiche, stir and it’ll all work out.

Sizzle for a few seconds more, add the Roquefort if you fancy it, and then create two spaces for the eggs.

Crack the eggs one at a time into the spaces and cook for about 3 minutes, until the egg white is all white and the yolk is still wobbly. Sprinkle with a little more pepper and serve with a light grating of Manchego cheese and a drizzle of chilli oil.

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Freelance writer, eater, drinker and cook living in London.

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