Most Saturday mornings (aside from Football season), you’ll find us enjoying a slow morning - kids usually watching TV, Joel making coffee while chorizo-baked eggs are baking in the oven. A tradition that we began in Melbourne’s lockdown to help us differentiate the weekend from the weekdays - a tradition we’ve come to love.
Usually our recipes are developed by me - I love to cook. But this recipe was actually thought up and created by Joel, it’s simple, but the flavours work, really well.
2 chorizo, sliced
1/2 cup of green split olives
1 red or green capsicum
4 slices of halloumi
1 punnet of cherry tomatoes
1. Preheat oven to 210 degrees
2. Slice chorizo and capsicum.
3. Add the chorizo to a hot frying pan with a decent tablespoon of olive oil - stirring continuously allowing the chorizo to brown.
4. Add capsicum and olives to the chorizo, blending the flavours and allowing them to soften.
5. Take the chorizo, olives and capsicum off the heat and pour into a small baking dish (approx 25 x 20).
6. Whisk the eggs and pour over the top.
7. Place in the preheated oven for 20-25 minutes.
8. While the chorizo-egg bake cooks, fry off the halloumi in olive oil until golden brown on each side, then quickly sauté the cherry tomatoes just until the skin starts to split.
7. Remove the chorizo-egg bake from the oven when it is cooked through to the centre, allow to rest for 5 mins then slice and serve with the halloumi and cherry tomatoes on top!
8. Sprinkle with a touch of sea salt and squeeze of lemon and you have a breakfast fit for a relaxing Saturday morning!