Chorizo, fried bread, peppers, fried egg

By Chef Matt Stone



  • 60g chorizo
  • ½ cup diced bread
  • 6 slices roasted red capsicum
  • 4 cherry tomatoes, cut in half
  • Herbs, parsley and basil work well
  • 1 egg


  1. 1.
    Place a medium size sauté pan on a medium heat. Add the chorizo and a splash of olive oil, gently fry to render out the oils. Cook for around 5-7 minutes until looking crisp. You don’t want it to get to hot because you’ll burn the oil and this will ruin the dish.
  2. 2.
    Take the pan from the heat and drain the chorizo and place into a mixing bowl leaving the oil in the pan.
  3. 3.
    Add the diced bread to the pan and return to the heat. Keep the bread moving and cook till lightly toasted.
  4. 4.
    Add to the chorizo.
  5. 5.
    Place the pan back on the heat with a splash of olive oil. Add the tomatoes and peppers. Fry for a minute just to warm through and lightly cook.
  6. 6.
    Add these ingredients to the bowl.
  7. 7.
    Give the pan a wipe and then fry the egg. Just fry one side leaving the yolk runny. Add the herbs to the chorizo and mix well.
  8. 8.
    To serve, place the egg in the centre of the plate. Add the chorizo mix around the yolk of the egg. Finish with extra fresh herbs.