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.
5.5ouncesspicy cooking chorizo(150 grams, about 1 ½ cups) - chopped into 1-cm pieces
114.5 ounce canchickpeas(400 grams can) - drained
114.5 ounce canchopped tomatoes(400 grams can)
¼cupchicken stock(water works fine too if you don't have any stock handy)
2bay leaves
2handfulsspinach leaves- washed
½teaspoonoregano
2eggs(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.