A one-pan breakfast recipe that you can cook over a campfire stove or at home on the hob. Everyone will love this baked egg recipe made with chorizo, peppers, tomatoes and beans.
Or, for a fiery hit, try our shakshuka recipe; it can also be made on a barbecue or hob.
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Ingredients
- 190g pack cooking chorizo, roughly sliced or diced
- 2 red peppers (we used romano)
- 400g tin chopped tomatoes
- 400g tin cannellini beans, rinsed and drained
- 4 medium free-range eggs
- 2 small ripe avocados
- Splash extra-virgin olive oil, plus extra to brush
- Juice 1 lime
- 4 sourdough bread slices
- 200g pack feta, crumbled (see tip)
- 2-3 tbsp dukkah (a crunchy spice and seed blend; from larger supermarkets)
- Handful fresh coriander, chopped (optional)
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Method
- Cook the chorizo in a flameproof frying pan set on a grill over the fire/barbecue or on a camping stove (or on the hob if you’re at home) until it crisps and releases its oil. Transfer the chorizo to a plate, then fry the peppers until softening.
- Add the tomatoes to the pan, season and simmer for a few minutes until saucy, then stir in the beans. Return the chorizo to the pan, make 4 indentations in the sauce, then crack an egg into each one. Put on the lid or cover with a double layer of foil and let the eggs poach in the sauce until cooked to your liking.
- Meanwhile, smash the avocados in a bowl with a fork, then add a splash of olive oil, some salt and pepper and the lime juice. Brush the bread with oil, then grill over the fire/barbecue until charred and toasted.
- Serve the tomato-eggs with the toast, topped with the smashed avocado and feta and sprinkled with the dukkah and coriander, if using.
Nutrition
- 671kcals Calories
- 46g (17g saturated) Fat
- 35.8g Protein
- 21.9g (8.7g sugars) Carbs
- 13g Fibre
- 3.4g Salt
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