Chorizo breakfast eggs

I haven’t posted in some time!

A lot has been going on, I’m expecting my first child in June and I’ve recently moved to Manchester with my boyfriend and my cat.

The house is pretty little and so I haven’t moved all of my jam making gear with me just yet but I plan on doing once we’ve sorted out space for it.

Since moving here I’ve been cooking a lot for the two of us and one of our favourite breakfasts is baked eggs, which I tend to do over the weekend.

Today, as I went to make it I realised I was missing bacon and so I improvised with some chorizo. The result was the best version of the breakfast I’ve made so far!

Usually I make this in skillet pans (that I stole from my mum) they’re small enough for us to have one each. But I’ve made it for friends before in a large casserole dish or heavy bottomed frying pan.

To make it, you’ll need:

An onion

Diced bacon or chorizo

2 cloves of garlic

Pinch of chilli flakes

Salt and pepper

1 tin of tomatoes

Eggs (however many you want to add in/ can fit)

Dill to sprinkle on top (optional)

Crusty bread for dunking


Melt a little butter in the skillet pans/ frying pan and sauté the onion, garlic and bacon/chorizo until cooked. Pre heat oven to about 180C

Add the tin of tomatoes and chilli flakes. If you’re using skillet pans like mine then half a can per pan is plenty. If you’re going to do it in a casserole dish then transfer the onions and bacon into the dish and add the tomatoes and chilli.

Add salt and pepper to the mix and allow the tomatoes to heat through for a few minutes before adding your eggs. You may wish to make a little well in the pan/dish for the eggs to sit in.

Now that the eggs are in, you can now pop it into the oven to bake. This usually takes about 20 mins, but you’ll know it’s ready when the eggs are completely white. Alternatively you can keep the pan on the stove and cover with a lid until the eggs are cooked through, again this will probably take about 15-20 mins.

Once the eggs are cooked through, remove from the heat and sprinkle with a little bit of dill.

Serve straight from the skillet/dish. I now tend to put the skillet pans on a wooden chopping board to avoid burning furniture. However I’ve also used a couple of sheets of thick kitchen towel on a plate and never had any breakages.

Then get stuck in, crusty bread rolls or a chunk of sourdough with this is the best.


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