Chorizo, Potato, Pepper & Egg Brunch

I’m ill. As ever, my own fault. I tend to try and do too many things at once and give myself little time to rest and recuperate. My mind tends to run at a million miles per hour. I have notes scattered throughout countless notebooks and post-it notes pop out of some of the most obscure places with random thoughts and ideas. I take on too much forgetting that time is a constraint. We can only do so much at any given time. Structure and slowing down is something I’m learning each day. I’m constantly reminding myself to slow down, but to also focus on one thing at a time. You can’t tackle it all in one go, step by step. 

So why am I ill again? Well picking up my camera again over the last few months has reminded me how much I missed photography. Time completely escapes me as I become completely immersed in the subject. I’ve been out a lot this week on the streets and in the markets of London, aimlessly walking around for hours in pursuit of fresh produce displays within zones 1 and 2. I’ve also been out in the foggy Lee Valley, getting quite damp as I photograph streams, rivers and locks filled with flowing water plus running through fields as I find my way back to the canals with little daylight left. That also doesn’t account for the 8 meetings, evening UpRising sessions and a general lack of sleep.

Last night I had 13 hours of sleep, so caught up on that front, now all I need is my voice back, less snot and a functioning body that doesn’t creek with every move. Lesson learnt? Slow down sista.

This recipe is quick and easy and is a great winter warming brunch to get you started for the day.

Chorizo, Potato, Pepper & Egg Brunch

Knock up this brunch recipe in no time - full of goodness!

Course Brunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • pepper 2-3cm chunks
  • eggs
  • cherry tomatoes as many as you want
  • potatoes chopped about 2cm
  • chorizo sliced
  • herbs we used mustard, chopped
  • cheese grated
  • cup water


  1. I've not added quantities as this is more of a throw in what you've got recipe and you can adapt it based on how many you're cooking for

  2. Prep the ingredients and in a medium sized pan (oven proof if possible) add the chorizo and start to fry off. Chorizo has a lot of fat in it, so you don't really need to add oil because as the fat melts, this will essentially provide you with the oil you need to stop things sticking

  3. Take the potatoes and add them to the pan. You want the potatoes to be small enough that they'll cook through pan fry. Them add half a cup of water to the pan. This will evaporate off, but it's to help speed up the potatoes cooking

  4. Add more water if needed to soften the potatoes, and once they've started to soft after about 4 minutes, add the peppers and cherry tomatoes and keep frying for about 7 minutes, in the mean time, follow the next step

  5. Turn on the grill to a medium heat. Remove the pan from the heat and using a spoon form a couple of indents and crack an egg into the space. Then sprinkle the grated cheese and pop the pan under the grill

  6. The eggs will take about 4 minutes to cook depending on the heat, so just keep an eye on them and take the pan out when you're happy with the consistency

  7. Remove the pan from the heat, sprinkle the herbs on top, add some pepper if wanted and enjoy


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