Breakfast doesn’t have to be Boring – Panfried Chorizo and Tomatoes on Toast. Few people love a full English Breakfast more than I do. A plump sausage, crisp bacon, mushrooms, tomato and fried, scrambled or poached egg. Delicious. However, the only alternative doesn’t have to be bland, sugar-laden cereals. Oh no, sir, definitely not and today’s post is a quick, easy and super tasty breakfast recipe. It also makes a great brunch dish and satisfying supper.
The great thing about this dish is that it takes less time to cook than a fry-up. You can make it in a few minutes, and Chorizo is a favourite ingredient of mine. I always have some in the fridge. A few slices can help transform a soup or casserole, releasing flavours of garlic and pimentón peppers. I prefer the sweeter, milder Dulce, but you can use the spicier Picante if you like a bit more kick.
A Little bit about Chorizo
Popular in Spain and Portugal, you can also find types of Chorizo sausages in Mexico, South America and the Philippines. They are made from chopped pork and pork fat and flavoured with wine, herbs and spices. Spanish and Portuguese Chorizo get their distinctive flavour and colouring from pimentón or dried smoked red peppers. Spanish Chorizo is a key ingredient in lots of iconic tapas dishes. Portuguese Chorizo is often hotter and fattier than Spanish. It is traditionally prepared by partially slicing the sausage, then cooking it in an earthenware dish over an open flame.
Mexican Chorizo sausages are made with spicy chillies and have a high fat content. This highly flavoured fat renders down to oil during cooking. This is used to great effect to flavour dishes like Chorizo con huevos, a popular Mexican breakfast recipe. The Chorizo and oil are used to flavour scrambled eggs, which are served with tortillas and grated cheese. For more information about Chorizo, please click here.
If you like this tasty breakfast dish, why not try the following dishes: my Mexican-style baked Breakfast Eggs, the best fluffy American Pancakes and my crunchy homemade Granola, perfect with natural yoghurt and fresh fruit.
My Panfried Chorizo and Tomatoes on Toast
This recipe is a great way to use up any leftover vegetables you have in your fridge, such as red onion, peppers, and mushrooms. I fried a couple of courgettes with my chorizo and tomatoes, which I had lurking in the salad drawer. If you have any cooked chorizo and vegetables left over, they make a great addition to salads, dressed with a little Balsamic vinegar, or as a filling for toasted pittas and wraps. Use a good quality Chorizo and olive oil as they will provide the best flavour for the dish.
My Panfried Chorizo and Tomatoes on Toast
Ingredients
- 250 gr Dulce Chorizo Sausage thinly sliced on a diagonal
- 500 gr Cherry Tomatoes cut in half
- 2 Courgettes wiped and sliced
- 4 slices Sourdough
- 4 free-range Eggs
- 150 ml quality Olive Oil
- 150 ml Vegetable Oil
- A small handful Parsley thoroughly washed, dried and chopped
- 2 cloves Garlic peeled and finely chopped
- A generous pinch dried Thyme
- Sea Salt and freshly ground Black Pepper
Instructions
- Heat the olive oil in a large heavy-bottomed frying pan over a medium heat. Add the slice chorizo and cook for five minutes, stirring regularly.
- Add the courgettes and turn up the heat slightly to help colour both the courgette and the chorizo. Cook for five more minutes without stirring, just gently shake the pan from side-to-side to prevent sticking. Season generously.
- Add the tomatoes, garlic, and thyme and cook for five more minutes. At the same time as you add the tomatoes, grill the sourdough.
- Heat the vegetable oil and fry the eggs. Place the toasted sourdough on four plates and spoon over the chorizo mix. Top with the eggs, season and serve.
Notes
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