Breakfast eggs with chorizo, avocado and feta
- May 2019
- Serves 4
- Hands-on time 25 min
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.
- 46g (17g saturated)
- 21.9g (8.7g sugars)
- 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)
- 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.
Freeze the feta, then let it thaw on the journey. It will stay chilled for longer and act as an ice block in the cool bag.
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