RECIPE ROOM

  • What’s in season in July?
  • What’s in season in May?
  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Egg and chorizo migas

    4

    Ingredients

    • 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. 

    Method

    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.

    Egg and chorizo migas was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe