Pisto con Chorizo and Huevos al Plato

You know those times around afternoon on weekends you need to kill your hungry? This will help you but don’t forget to add your favorite wine or beer.  


  • Crushed tomatoes (equivalent to 6 tomatoes)
  • 4 Eggs
  • 1 Green pepper
  • 1 Red Pepper
  • 1 Zucchini
  • 1 Onion
  • 2 Garlic cloves
  • Extra Virgin Olive Oil
  • 2 Fresh Chorizos Bilbao Style



Wash and clean the green pepper, red pepper and zucchini. Once is clean cut everything in addition to the onion in small pieces.

Place in a pan 3 tbsp of Extra Virgin Olive Oil and rise the heat to medium. Add the onion and the garlic cloves. When you notice the onion is transparent add the red and green peppers and keep frying until the peppers are fully cooked. Then add the zucchini and keep frying. When you see all the vegetables are cooked and soft, add the tomatoes and lower the heat to low during 5-7 minutes. Move the mix frequently.

Place the mix in casseroles for oven. Preheat the oven to 400F.

In a separate pan, add 1 tsp of EVOO and add the chorizos in slices (half inch think). Once the chorizo is golden in both sides add it to the single casserole, put at least 3-4 pieces each.

Add 1 egg on every casserole and place the casseroles in the oven for at least 5 minutes. Keep an eye on it to avoid get it burned.

Let it get warm as it probably is very hot.


❄️ Perishable


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