My eggs with chorizo, capsicum and tomato was another part of my Easter breakfast bonanza - a delicious, decadent breakfast every day of Easter, yum. This was actually day one. And it was a good start.
I have called this Mexican eggs as the flavours remind me of Mexican-inspired food. I have never been to Mexico (although I hope to one day) so I have no idea how authentic this is. But Mexican eggs is easy to remember, so there you go.
This is super easy to make, and pretty quick too. It's a fabulous weekend breakfast as you can afford to be super lazy. It's not one of those recipes you need to watch like a hawk - not something you want to be doing blurry-eyed first thing on the weekend! Weekends are for relaxing and unwinding and de-stressing. This will do the trick.
I don't eat onions, but if you do I would totally recommend adding them to this dish. But, you don't have to. I didn't and it was still delicious. I cooked us two eggs each because we were feeling greedy. If you served this with toast, you could easily have one egg per person for a filling breakfast.
1 large capsicum, sliced thinly
2-4 cloves of garlic crushed (depending on how much you love garlic)
1 stick of chorizo, sliced
1 tsp paprika
3 tomatoes, chopped
1 tablespoon chopped parsley
salt and pepper
Heat a dash of olive oil in a frying pan over a medium heat and turn your oven on to grill at a high heat (about 200 degrees).
Put the chorizo, capsicums and garlic (and onions if you're using them) in the frying pan and cook until the capsicums are soft. Add the paprika, tomatoes, parsley, salt and pepper and cook until the tomatoes are soft, about five minutes.
Make four dents in the capsicum mixture and crack an egg into each one. Cook for two minutes and then pop under the grill for another two to three minutes until the eggs are just cooked. You still want the yolks runny when you serve it (unless you don't like runny yolks - by all means cook the eggs to your liking).
Serve immediately - yum! Enjoy your weekend, sit back and relax.