Egg and Chorizo Breakfast Skillet Recipe (Gluten Free)

Egg and Chorizo Breakfast
I’ll start this blog post by going straight to the point: this egg and chorizo breakfast skillet recipe is absolutely delicious. I love having eggs for breakfast but they can get a little boring and this recipe really spices things up. It’s healthy, it’s very flavoursome and very easy to make.

Egg and Chorizo Breakfast Skillet
Egg and Chorizo Breakfast Skillet
Egg and Chorizo Breakfast Skillet

RECIPE

INGREDIENTS

  • 4 Eggs
  • 400g Tinned Chopped Tomatoes
  • 100g Asparagus
  • 1 Clove of Garlic
  • ½ An Onion
  • 100g Mushrooms
  • 30g Kaletes
  • 50g Chorizo
  • 35g Feta Cheese
  • Pinch of: Sea Salt, Paprika, White Pepper
  • Spring Onion and Coriander to season
  • 120ml of Water
  • 1 Tablespoon of Olive Oil

METHOD

  1. Heat oil in a large skillet over medium-low heat (I’ve previously used a frying pan and it worked fine).
  2. Add garlic and all the spices to season, cook for 1 to 2 minutes and then add the tinned tomatoes.
  3. Add onion, all of the chopped vegetables and the chorizo. Cook gently for about 15 minutes.
  4. Slowly crack the eggs into the dish and cook for 7 to 10 minutes.
  5. Crumble the feta cheese into the dish whilst the eggs are cooking.
  6. Season with coriander and spring onions and serve.

Egg and Chorizo Breakfast Skillet
Egg and Chorizo Breakfast Skillet
Egg and Chorizo Breakfast Skillet


There you have it, your breakfast skillet! This recipe also works perfectly for brunch or even lunch because of the varied and balanced flavours.


Blindshut have asked me to come up with a breakfast recipe that I would surprise my mum with on mother's day. I have come up with a recipe that is bright, bold and full of personality just like my mum! Please let me know if you give this recipe a try and what you think of it.


Until next time,

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2 comments

  1. Oh my goodness, this looks so tasty, can I come round to yours and have you make it pleeeaaassseee? L xx

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