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Chorizo and Eggs Breakfast

Chorizo and Eggs Breakfast
Recipe Date:
March 8, 2016
Serving Size:
Cook Time:
Imperial (US)
Chorizo and eggs is the perfect dish for your Sunday brunch! Serve with Chef Alex's breakfast potatoes and a glass of Tess for a delicious, filling start to your day.
  • 8 Medium-sized ehorizo sausages
  • 2 tbsps Butter
  • 8 Large eggs
  • Salt to taste
  • 2 1/2 lbs Red potatoes, diced
  • 2 Cloves garlic, minced
  • 1/2 Onion, chopped
  • 1/2 Green bell pepper, seeded and chopped
  • 1/2 Red bell pepper, seeded and chopped
  • 1/8 cup Olive oil
  • 2 tbsps Butter
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Seasoned salt
  • Salt and pepper to taste

For the Chorizo and Eggs

Preheat the Oven to 375 degrees.

Place the chorizo sausages in a baking dish and cook for 10 to 15 minutes, until thoroughly heated through. Slice the chorizo before serving.

To cook the eggs, heat butter in a nonstick or cast iron pan over medium heat. Crack two eggs into the pan, being careful not to break the yolks. (If desired, you can first crack the eggs into a small bowl or ramekin to ensure that the yolk remains unbroken and then carefully transfer to the pan.) Cook for a few minutes, without flipping, until the whites are cooked but the yolk remains runny. Season with a dash of salt.

For the Breakfast Potatoes

Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper. 

Bake for 20 minutes. Raise the heat to 500 degrees and continue to bake until crisp and brown, 10 to 15 minutes.