Start the day with bold flavors! This Chorizo and Chickpea Stew with Baked Eggs is a hearty and satisfying brunch, flavored with two of my favorite herbs – bay leaves and oregano.
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This Chorizo and Chickpea Stew with Baked Eggs is bold and flavorful. It’s not often that I get to open my spice cabinet when making breakfast and brunch (except for pulling out the vanilla and cinnamon), so I was eager to make this savory dish. It has not just one, but two of my favorite herbs in it — bay leaf and oregano.
As my in-laws are in town, I decided to make a family style brunch so we could all sit down at the table and dig in together. This Chorizo and Chickpea Stew with Baked Eggs has the quintessential ingredients of a savory brunch dish (chorizo and eggs) and incorporates a few layers of flavoring using bay leaves and oregano. Since my in-laws usually only eat oatmeal in the mornings, this was a perfect introduction to what a hearty brunch should be like.
The bay leaf flavor is not prominent and a bit hard to pinpoint, but when you eat it, you get the sense it’s a homemade dish. The oregano pairs well with the tomatoes and adds a hearty taste to the dish (it’s a bold herb, so you never need too much of it – just a pinch right before you put the dish in the oven!). And of course, everyone likes healthy fillers like chickpeas and spinach.
Taste aside, I like this recipe for a crowd because you can easily double the servings without much work simply by using a larger pan and adding more ingredients. For those going for individual servings, make the stew, portion it into individual ramekins, then top each one with an egg and bake it. The recipe can also be personalized by baking the eggs to each guest’s liking. I like to leave it so the yolk is just a tad set (bake for 13-16 minutes), so I get a bit of texture, but my husband can attest it is equally delicious when the yolk is perfectly runny (bake for 10-13 minutes).
The best part of this Chorizo and Chickpea Stew with Baked Eggs recipe? My in-laws loved it. PHEW!
Chorizo and Chickpea Stew with Baked Eggs
Start the day with bold flavors! This Chorizo and Chickpea Stew with Baked Eggs is a hearty and satisfying brunch, flavored with two of my favorite herbs - bay leaves and oregano.
- 3 tablespoons olive oil
- 1 small onion - diced
- 2 cloves garlic - minced
- 5.5 ounces spicy cooking chorizo (150 grams, about 1 1/2 cups) - chopped into 1-cm pieces
- 1 14.5 ounce can chickpeas (400 grams can) - drained
- 1 14.5 ounce can chopped tomatoes (400 grams can)
- 1/4 cup chicken stock (water works fine too if you don't have any stock handy)
- 2 bay leaves
- 2 handfuls spinach leaves - washed
- 1/2 teaspoon oregano
- 2 eggs (4 eggs if serving as individual portions)
- bread (for serving)
In a large frying pan on medium heat, add in 1 tablespoon of olive oil and sauté the onion and garlic until the onion is translucent and softened, about 5 minutes.
Add in the chorizo and cook until the chorizo is cooked through, about 5 minutes.
Add in chickpeas, tomato, chicken stock (or water) and bay leaves. Turn the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
In the meantime, preheat the oven to 375°F / 190°C.
Stir in the spinach and oregano and remove from heat.
If you are making it family style, crack two eggs on top and place in the oven. If you are making it as individual servings, evenly distribute the stew into 4 individual ramekins. Crack an egg on top of each ramekin.
Place in the top 1/3 of the oven. Bake for 10-13 minutes for runny yolks, or 13-16 minutes for yolks that are a bit more set.
Serve with bread.