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A SPANISH BREAKFAST

Whip up a full Spanish breakfast with the finest Spanish ingredients from Brindisa. This recipe is a spin on the traditional English breakfast - a 'Spanglish!'.
READY IN

20 mins

COOKING TIME

15 mins

PREP TIME

5 mins

SERVES

2 people

ingredients

  • 1 jar or can of piquillo peppers
IN STOCK
  • Extra virgin olive oil
IN STOCK
  • 2-3 cooking chorizo
IN STOCK
  • ½ morcilla de Burgos (de arroz)
IN STOCK
  • 2 free-range eggs
  • Sea salt and black pepper
  • Sourdough

Method 

1) Slice the piquillo peppers into strips.

2) Place a small saucepan on a medium heat and add a generous splash of olive oil. When hot, add the peppers and season. Stir, turn heat to low and cook for a couple of minutes. Remove from the heat and leave in the pan.

3) Cut each chorizo into five pieces and drop into a non-stick frying pan with a little oil. Cook on medium until the fat starts to run and the chorizo begins to caramelise. Push the chorizo to one side and break in the eggs, spoon the oil over, and cook for a couple of minutes, to your liking. Season.

4) Turn on the grill to high. Slice the morcilla into1 cm slices and place on a baking sheet with the tomatoes. Drizzle the tomatoes with olive oil and season. Place under the hot grill for 3-4 minutes, until the morcilla has started to caramelise and the tomatoes are beginning to soften.

5) Put the bread on to toast, make some coffees, and get ready to plate.

  

Watch the recipe video

ingredients

  • 1 jar or can of piquillo peppers
(each)
IN STOCK
  • Extra virgin olive oil
IN STOCK
  • 2-3 cooking chorizo
IN STOCK
  • ½ morcilla de Burgos (de arroz)
IN STOCK
  • 2 free-range eggs
  • Sea salt and black pepper
  • Sourdough

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