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    Home / Breakfast and Brunch Recipes / Chorizo and Chickpea Stew with Baked Eggs

    Apr 11, 2016 · Last Updated: Oct 18, 2021

    Chorizo and Chickpea Stew with Baked Eggs

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    This Chorizo and Chickpea Stew with Baked Eggs is a hearty and satisfying brunch. You can make this easy recipe in one pot, and easily feed a group. If you are looking for a filling brunch recipe, you'll love this chickpea and chorizo stew. 

    Chorizo Chickpea and Baked Eggs | The Worktop

    This is a sponsored post for Schwartz, a global leader in flavor and one of the world's largest producer of herbs, spices, seasonings and flavorings.

    Chorizo and Chickpea Stew is an easy brunch that can be made in one pan

    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.

    Chorizo Chickpea and Baked Eggs

    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.

    This chorizo and chickpea stew recipe is packed with bold flavors

    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 and hearty ingredients like chickpeas and spinach.

    Chorizo Chickpea and Baked Eggs

    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.

    You can double this chickpea and chorizo stew recipe to feed a crowd, or you can serve it in individual ramekins

    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).

    One last thing - if you can double the batch, make some for leftovers! It's a delicious breakfast for dinner recipe too. I always just cook the egg through if I'm planning to save it for the next meal too.

    Easy Chorizo and Chickpea Stew Recipe | The Worktop

    The best part of this Chorizo and Chickpea Stew with Baked Eggs recipe? Everyone loved it!

    Chorizo and Chickpea Stew with Baked Eggs

    5 from 5 votes
    Print Recipe Save RecipeSaved!
    Serves: 4
    Prep: 5 mins
    Cook: 25 mins
    Total: 30 mins
    This Chorizo and Chickpea Stew with Baked Eggs is a hearty and satisfying brunch. You can make this easy recipe in one pot, and easily feed a group. If you are looking for a filling brunch recipe, you'll love this chickpea and chorizo stew. 

    Ingredients

    • 3 tablespoons olive oil
    • 1 small onion - diced
    • 2 cloves garlic - minced
    • 5.5 ounces spicy cooking chorizo (150 grams, about 1 ½ 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)
    • ¼ cup chicken stock (water works fine too if you don't have any stock handy)
    • 2 bay leaves
    • 2 handfuls spinach leaves - washed
    • ½ teaspoon oregano
    • 2 eggs (4 eggs if serving as individual portions)
    • bread (for serving - optional)

    Instructions

    • 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 ⅓ 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 (optional if GF) 
    Course: Eggs, Savory
    Cuisine: Mediterranean
    Keyword: Chorizo and Chickpea Stew
    Special Diet: Gluten Free
    Author: The Worktop
    Cal : 321kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

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    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Breakfast for a Crowd, Breakfast for Dinner Ideas, Breakfast Recipes with Eggs, Collections, Cooking Style, Easter Breakfast Recipes, Father's Day Brunch Recipes, Gluten Free, Lifestyle, Oven, Quick and Easy Brunches, Savory Breakfast Ideas, Seasonal, Spring Breakfast Recipes, Stove Top, Winter Breakfast RecipesTags: chorizo, hearty, meats, olive oil, spicy, spinach, sponsored

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Ollie says

      April 19, 2020 at 12:24 am

      5 stars
      Hi,

      This recipe seems to have disappeared sadly. It is so good, are you able to get it back up?

      Thanks,

      Ollie

      Reply
      • Tina Jui says

        April 20, 2020 at 12:48 pm

        Hi Ollie, I'm sorry you couldn't see the recipe, it must have been a problem with the loading. I just checked and it's up and available now.

        Reply
    2. Gary Hobson says

      February 20, 2019 at 8:11 pm

      5 stars
      Absolutely gorgeous ... Followed the recipe exactly... Perfect"..delightful breakfast after a heavy night before!!

      Reply
    3. Rach's Recipes says

      April 13, 2016 at 9:30 am

      5 stars
      This was simply divine. I used kale instead and ate it with harissa. SO GOOD! Thanks for sharing.

      Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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