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Chorizo and feta eggs recipe

Chorizo and feta eggs recipe

7 ratings

No brunch would be complete without sunny, golden eggs, and this colourful one-pan egg recipe is really quick and easy to make. Sprinkled with paprika-spiced chorizo and crumbly feta before grilling, and topped with fragrant spring onion and parsley before serving, this simple brunch recipe is ready in just 15 minutes and entirely gluten-free. See method

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 191 calories / serving
  • Gluten-free


  • 1 tsp olive oil
  • 1 tsp smoked paprika
  • 65g diced chorizo (from a 130g pack)
  • 4 eggs
  • 50g feta
  • 2 spring onions, thinly sliced on the diagonal
  • 5g fresh flat-leaf parsley leaves, roughly chopped (optional)
  • Greek-style yogurt, to serve (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    6g 29%
  • Sugars

    0g 0%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 0.6g Protein 13.4g Fibre 0.4g


  1. Preheat the grill to medium-high. Heat a large, heavy-based ovenproof frying pan over a medium heat until hot, then add 1 tsp oil and the paprika and cook for 30 secs, stirring constantly. Add the chorizo and cook for 30-60 secs until lightly browned, then transfer to a bowl, leaving the oil in the pan.
  2. Fry the eggs in the pan for 2-3 mins until lightly crisped. Sprinkle over the chorizo and crumble over the feta, avoiding the yolks.
  3. Place the frying pan under the grill for 1-2 mins until the tops of the yolks are just set, but still runny inside (or to your liking).
  4. Top with the spring onions and parsley (if using). Serve with yogurt on the side, if you like.

See more Breakfast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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