A rustic one-pan meal that’s perfect for breakfast, lunch or dinner. Smoky chorizo, sweet capsicum, and perfectly baked eggs – all kissed by the heat of your wood-fired oven.
2 tbsp olive oil
2 fresh chorizo sausages, sliced into rounds
1 red capsicum, sliced into strips
1 yellow capsicum, sliced into strips
1 small red onion, thinly sliced
2 garlic cloves, chopped
400g canned diced tomatoes (or 3–4 fresh ripe tomatoes, chopped)
1 tsp smoked paprika
Salt & pepper to taste
4–6 free-range eggs
Fresh parsley or basil, chopped, to garnish
Crusty bread (for serving)
Preheat your pizza oven to around 250°C – you want strong heat but not raging flames. Push the fire to one side so you can cook with both heat and a little smokiness.
Cook the base: Place a cast iron skillet or ovenproof pan into the oven for a couple of minutes to heat. Add olive oil and sliced chorizo. Cook until the chorizo releases its oils and starts to crisp.
Add the veg: Toss in the onion, capsicum, and garlic. Roast in the pan inside the oven, stirring occasionally, until softened and slightly charred.
Build the sauce: Add tomatoes, smoked paprika, salt, and pepper. Let it simmer in the oven until thickened (about 5–7 minutes), stirring once or twice.
Bake the eggs: Make little wells in the sauce with the back of a spoon. Crack the eggs into the wells. Place the pan back in the oven and bake until the egg whites are set but yolks are still runny (around 5–8 minutes, depending on oven heat).
Serve: Scatter with fresh parsley or basil. Bring the pan straight to the table and serve with crusty bread for dipping.
