0

items in your basket

total basket value
Your Basket
Continue Shopping

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

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
OUT OF 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
OUT OF STOCK
  • A handful of parsley
  • A handful of coriander or dill

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top