Spicy Spanish Eggs

A little spice flair of kindness.


  • 1 large red capsicum
  • 6 tomatoes, halved
  • 2 tablespoons olive oil
  • 1 large red onion, halved and cut into 1cm thick wedges
  • 100g good quality chorizo, skin removed, crumbled
  • 400g can whole tomatoes
  • ½ teaspoon of chilli flakes, or to taste
  • 6 -8 thyme sprigs
  • 4 eggs
  • 80g goats cheese, crumbled

Serves: 4


  1. Preheat oven to 180 C.
  2. Place the capsicums and tomato halves on a tray and drizzle with 1 tablespoon olive oil.
  3. Roast for 45-55 minutes, until the skin of the capsicum has blistered and tomatoes are cooked.
  4. Remove the skin and seeds from the capsicum, cut in to thick slices and set aside.
  5. Heat remaining olive oil in a heavy based or cast iron frying pan.
  6. Add onion wedges and cook over medium low heat for 15 minutes, until soft and starting to caramelise.
  7. In a separate pan, cook the chorizo for 5 minutes, until starting to crisp on the edges.
  8. Remove with a slotted spoon and add to the pan with the onions.
  9. Add the can of tomatoes, chilli flakes, roasted capsicum, roasted tomato halves and thyme sprigs.
  10. Season with salt and black pepper and cook over a low to medium heat for 7-10 minutes, gently stirring occasionally.
  11. Using a spoon, create 4 spaces to crack in an egg.
  12. Crack an egg in each space and cover the pan (a pizza tray is ideal if your pan has no lid) and cook for 5-7
    minutes, until the eggs are cooked to your liking.
  13. Serve immediately.

Recipes and food styling by Suzie Smith. Photography by Gail Grey.