This chorizo & egg peperonata bake is a bright and colourful medley of sweet peppers, red onion and sliced tomatoes cooked together then mixed with crispy chorizo pieces with eggs baked on top! | Gluten Free + Low Carb
Peperonata is a traditional Italian dish made up of sweet bell peppers, tomatoes, onion and other seasonal summer produce. While it usually makes for a delicious and colourful summer side, this Chorizo & Egg Peperonata Bake makes for a more hearty and filling breakfast or brunch!
Altogether the process can be divided into three main stages:
- Stew the veggies (making the peperonata)
- Cook the chorizo
- Add everything together and bake
Make the Perponata
First things first: the veggies! Start out by cooking the peppers, onion and garlic in olive oil over a medium heat. You need to cook everything, stirring every so often for about 10-15 minutes until the veggies have softened.
After about 15 minutes, stir in the tomatoes, sugar and vinegar and then let everything continue to gently cook another 15-20 minutes until you have a thicker, sauce-like consistency.
Preparing the peperonata does take a little time, but the end result is well worth it. The slow gentle cook breaks down the veggies gently, concentrating the overall flavour.
Chorizo & Baked Eggs
To speed things along, while the peperonata is stewing, begin working on preparing the chorizo.
In another medium-sized pan, add your sausages and cook until the fat has rendered and the edges of the sausage begin to crisp up. Overall, this should take about 5-7 minutes.
A note on choosing the right sausage
This recipe uses Spanish Chorizo sausage and not Mexican Chorizo sausage. What’s the difference? Spanish chorizo is seasoned with garlic and pimentón (Spanish smoked paprkia) while Mexican chorizo is seasoned with vinegar and chili peppers making it more spicy.
That all being said, if you’re unable to find Spanish chorizo easily you can use Mexican chorizo instead – just keep in mind it will make for a much spicier dish!
You can also use Italian sausage or regular sausage instead. Again though, keep in mind that different types of sausages will result in a different end flavour.
Putting it all together
Once the peperonata is ready and the sausages have cooked, it’s time to throw everything together. Mix the sausage and about half the parsley in with the peperonata until well combined.
When you’re ready to add the eggs, smooth over the top of the peperonata and then with the back of a spoon, make six little nests across the top for your eggs. Gently crack an egg into each little hole.
Finally, sprinkle a little parmesan across the top of the eggs and place in the oven to bake for about 12-15 minutes and that’s it!
Don’t forget to #asaucykitchen on instagram if you try this Baked Chorizo & Eggs with Peperonata! We love seeing what you make! You can also post your pictures to my facebook page!
- 4 tbsp (60 ml) olive oil
- 4 red, yellow or orange bell peppers, deseeded and sliced
- 1 red onion, finely sliced
- 2 garlic cloves, minced
- 6 plum tomatoes, quartered, deseeded and sliced
- 1 tbsp sugar
- 3 tbsp (45 ml) balsamic vinegar
- Freshly ground black pepper
Eggs & Chorizo
- 1/2lb (250g) cooking chorizo sausages, peeled and cut into 2cm cubes
- 1 large handful fresh parsley, chopped
- 6 large eggs
- 1/4 cup (25 g) grated parmesan
- freshly ground black pepper
- Warm the oil in a large oven-safe pan or skillet over a medium heat. Add the peppers, onion and garlic and cook 15 minutes, stirring every so often to keep things from burning.
- Add the tomatoes, sugar and balsamic vinegar. Mix and cook another 20 minutes over a medium-low heat until the mixture transforms into a chunky sauce-like consistency. Stir every so often.
Chorizo & Egg Bake
- Preheat oven to 350°F/180°C.
- Heat another medium-sized pan over a medium high heat. Add the diced chorizo and fry for about 4-5 minutes until crispy edges form. Remove from the heat until the peperonata is done.
- Add the chorizo and half the parsley to the peperonata mixing everything together thoroughly. Using the back of a spoon, spread the mixture evenly across the skillet then make six small holes (for the eggs) across the mixture.
- Carefully crack the eggs into the little holes. Sprinkle the parmesan over the top and place in the oven to bake for 12-15 minutes until the eggs have cooked but are still a little runny.
- Sprinkle over the remaining parsley and freshly ground black pepper over the top and enjoy.
- This recipe used Spanish chorizo sausages but you can use Mexican chorizo sausages if you can't easily find Spanish chorizo. Keep in mind that it will make for a spicier dish. You can also use Italian sausages if you prefer.