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CHICKPEA AND ROMESCO EGGS BY GIOVANNA RYAN

Giovanna Ryan, Masterchef finalist and food writer, created the perfect brunch recipe with Brindisa ingredients.
READY IN

20 minutes

COOKING TIME

15 minutes

PREP TIME

5 minutes

SERVES

Serves 2

ingredients

  • 4 x Brindisa Hot Chorizo Sausages
IN STOCK
  • 1 x Jar Chickpeas
IN STOCK
  • 2 x big spoons of Romesco Sauce
IN STOCK
  • 1 tsp Santa Domingo Paprika
IN STOCK
  • A handful of parsley
  • A handful of coriander or dill

METHOD

  1. Chop some chorizo (however much you want) into bite-sized pieces and fry in a little oil until cooked through and crispy. Remove from the pan but leave the oil behind.
  2. Drain some chickpeas (again, however many you want!) and fry in the chorizo oil with a teaspoon of paprika until they’re starting to crisp up. Be careful because they’ll start to pop and can hop right out of the pan sometimes. 
  3. Put the chorizo back in and keep warm whilst you fry an egg in some oil or butter until crispy.
  4. Chop some parsley or coriander and stir through the chorizo and chickpeas.
  5. Serve with the crispy fried egg and a big spoon of romesco.

Visit Giovanna's website

ingredients

  • 4 x Brindisa Hot Chorizo Sausages
(1X350g)
IN STOCK
  • 1 x Jar Chickpeas
IN STOCK
  • 2 x big spoons of Romesco Sauce
IN STOCK
  • 1 tsp Santa Domingo Paprika
IN STOCK
  • A handful of parsley
  • A handful of coriander or dill

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