Chorizo Eggs Recipe for Fried Eggs with Chorizo and Chilli Oil and Spring Onions
This chorizo eggs recipe for fried eggs with chorizo and chilli oil and spring onions on sourdough toast makes a filling weekend breakfast or brunch dish that will take you back to Mexico or Spain, depending on where you first sampled the spicy sausage. This recipe is part of our Weekend Eggs series.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, Brunch
Cuisine: Spanish
Servings: 2 People
Calories: 261kcal
- 80 g chorizo spicy and soft, sliced into rounds and quartered
- 2 eggs large or extra large
- 1 shallot large
- 4 pieces spring onion sliced finely
- 1 chilli large or 1/4 red pepper, chopped into small pieces
- 1 tbsp olive oil
- 2 pieces sourdough bread toasted
- 1 sprinkle chilli powder
Cook the chorizo pieces with a dash of olive oil. Add extra as necessary to make enough for the dish.
Cook the shallots, spring onion roots and chilli or red pepper until coloured and flavoured. Mix and set aside with the chorizo and keep warm until assembly.
Have the toasted sourdough bread ready to plate up before frying the eggs.
Fry the eggs in the chorizo oil to your liking. We like a crispy border on the whites with a still-runny yolk.
Place most of the chorizo mix on each piece of sourdough. Top with the fried eggs and spoon over any leftover chorizo mix and oil.
Top with the green parts of the spring onion and chilli powder.
Season as desired.
Calories: 261kcal | Carbohydrates: 5g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 551mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 2mg