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  • Recipe Room  »  Egg and chorizo migas



    • 2 organic chorizo sausages, finely sliced
    • 2 Tbsp extra virgin olive oil
    • ¼ loaf sourdough bread, day-old and crumbed
    • 1 red onion, sliced
    • salt flakes and freshly-milled black pepper
    • 400g cannellini beans, rinsed and drained
    • 150g baby spinach leaves
    • 8 mini feta-stuffed capsicums
    • 100ml dry sherry
    • 4 eggs
    • toasted tortillas, sour cream and lime wedges, to serve

    Egg and chorizo migas

    This is a fairly simple Spanish breakfast. Fry some chorizo, day-old bread and onions with beans and a little sherry. Throw in some eggs and you’ve got it made. 


    Set a large frying pan over a medium heat and fry the chorizo slices in olive oil for 5 minutes, until crispy. Scoop the sausage pieces out and set aside. Add the crumbled bread and onions to the pan and fry for 5 minutes, until the bread is golden. Season with salt and pepper.

    Mix in the beans and spinach then arrange the capsicums on top. Sprinkle with sherry, then use a spoon to create four egg-sized holes in the mixture. Crack and egg into egg and continue cook over a low heat, until the eggs are just set. Serve with toasted tortillas, sour cream and lime wedges.

    Submitted by
    Fast Ed

    Tips and Tricks

    • A great way to use up extra spinach is to throw it into a smoothie for breakfast – your body will thank you for the extra nutrition and you wont be able to taste the difference.

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

    • To avoid wasting lime, cut thins slices into halves and lay out flat in a freezer bag in the freezer. Add the frozen slices to cocktails and drinks.

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