Weekend Cooking: Brunch

I was contemplated doing something Easter-ish for Weekend Cooking this week but in the end decided not to. Easter is kind of a strange holiday for me. I grew up in a religious household and was very involved in church activities so understand all the religious significance. Every Easter when I was a teenager I used to go away on church camps and there would be lots of discussion and celebrations etc. These days though, I really don't consider myself to be Christian, and so the fact that we have these four days off is something of an anti climax. Actually, this year we have five days off, and then I am taking Wednesday off as well so it is a six day weekend. I am not complaining about having time off at Easter, I just often feel at something off a loose end for it, especially this year as the boy has been away for a week, and only comes home tomorrow and my sister and her family have gone camping so there is no big family lunch like we normally have.

So instead of something Easter-ish I thought I might post a brunch recipe, because I did go out for brunch (actually turned out to be lunch by the time everyone got there) with friends this morning.


As much as I love a big breakfast of bacon, eggs, mushrooms, toast etc, I do also really like the idea of something that still feels like a breakfast but is just that little bit different. I was flicking through the free recipe magazine that you get from the supermarket, and saw this and immediately wanted to try it so this recipe has been added to the recipes-I-want-to-try-once-my-oven-is-fixed file.

Spanish Eggs with Chorizo, Potato and Tomato

1 tbs olive oil
3 chorizo, skin removed, chopped
2 medium potatoes, peeled, cut into 2cm cubes (450g)
1 brown onion, finely chopped
3 tsp ground cumin 2 tsp ground coriander
1 tsp smokey paprika
800g diced Italian Tomatoes
1 bunch coriander, leaves removed
4 Free-Range Eggs


1 Preheat oven to 180°C. Heat oil in a heavy-based frying pan over medium heat. Add chorizo, potato and onion. Stir until combined. Cook for 8 minutes or until vegetables are just tender. Add cumin, coriander and paprika. Stir and cook for 1 minute. Pour tomatoes over mixture and bring to the boil.
 
2 Roughly chop half the coriander and stir into tomato mixture. Form 4 indentations in tomato mixture with the back of a spoon. Crack an egg into each indent. Cover pan with a tight fitting lid or foil. Place in oven for 15 minutes. Remove cover and cook for 5 minutes or until egg white is just cooked. Season with salt and pepper. Sprinkle with remaining coriander leaves. Serve.
 
Serves 4
 

 Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.