Chorizo Roasted Red Pepper Eggs

I’ve been in a brunch state of mind lately. For several weeks of Sundays recently we haven’t had anything planned for the day. So after taking the dog for a walk we still have the entire morning without anything urgent to do. We get a physical paper on Sundays and my favorite thing is having a cup of coffee and enough time to read it through without rushing. If we also have time for a leisurely and fortifying breakfast I feel like life can’t get much better.

There’s a great independent coffee shop near us that does really good breakfast and we go there often but sometimes you want to stay in your pajamas a little while longer so I’ve taken inspiration from my favorite thing we get there and created a memory version of it. A memory version in my kitchen is never an exact copy but is always meant to be in the spirit of the original. The spirit of the breakfast that inspired these eggs is smoky, deeply flavorful and filling. So while this recipe isn’t dead on the original, you would definitely be able to tell they’re related.

Chorizo is the key to that relation. Bacon isn’t the same. Sausages don’t do it justice. You need the kick of a really good, salty Spanish chorizo to make it jump off the plate. The other thing I love is that grilling is another way to extend the life of your bread so it doesn’t end up in the bin. You can do the egg/s on top in whichever way you’d like but I think frying them to a soft yolk adds a nice dimension of ooziness.

If you’re in full leisure mode and want to roast your own red peppers you certainly can do that but I keep a jar of roasted red peppers around because they work hard when you’re trying to put a dinner (or breakfast!) together from the pantry. If roasted red peppers aren’t your thing, you can use any antipasti (sun dried tomatoes in oil, grilled artichokes in oil, etc.) instead and it will still be great.