Tom Smallwood shares how to make delicious chorizo and potato eggs the perfect recipe for breakfast, lunch, or dinner
Tom Smallwood is a food content creator.
He is known for his videos where he is learning to cook different dishes, often things from around the world like Birria tacos, pasta, mozzarella from scratch.
Tom will be cooking his chorizo baked eggs with potatoes at the Australian eggs flip it cooking stage, come by to learn how to make it yourself, taste some great food & maybe even win some exciting prizes.
We're flipping perceptions around eggs like that they are only for breakfast - the easy, delicious recipe I'm about to show you is a perfect example of how you can incorporate eggs into any mealtime.
The Good Food & Wine Show is coming back to Sydney for its 25th anniversary edition from 20 to 22 June 2025, grab your tickets now.
Recipe below:
Chorizo, Potato & Tomato Baked Eggs
Ingredients:
1 small brown onion, finely chopped
1 clove garlic, minced
½ Tbsp smoked paprika
1 tsp ground cumin
1 chorizo sausage, sliced
2 small starchy potatoes, peeled and cubed
200g crushed tomatoes
4 eggs
100g mozzarella, torn or grated
Fresh parsley and coriander, chopped (for garnish)
Salt, to season
Olive oil, as needed
Sourdough bread, to serve
Instructions:
In a skillet over medium heat, add a splash of olive oil. Cook the onion until soft and translucent, about 3–4 minutes. Add the garlic, smoked paprika, and cumin. Stir for 1 minute until fragrant. Remove from the pan and set aside.
In the same skillet, add the sliced chorizo. Fry until browned and the fat is rendered—about 4–5 minutes. Remove the chorizo and set aside, leaving the fat in the pan.
While the chorizo is cooking, season the cubed potatoes lightly with salt in a bowl. After removing the chorizo, add the potatoes to the hot fat and fry until golden and crispy on all sides, about 10–12 minutes. Remove and set aside on a paper towel.
Return the cooked onion mixture and chorizo to the pan. Add the crushed tomatoes and simmer for 5–7 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Return the fried potatoes to the pan and fold through.
Make small wells in the sauce and crack in the eggs. Sprinkle mozzarella over the top. Cover with a lid or foil and cook on low heat (or transfer to an oven at 180°C/350°F) until the eggs are just set—about 7–10 minutes.
Top with chopped parsley and coriander. Serve hot with toasted sourdough.
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Tom Smallwood shares how to make delicious chorizo and potato eggs the perfect recipe for breakfast, lunch, or dinner
Tom Smallwood is a food content creator. He is known for his videos where he is learning to cook different dishes, often things from around the world like Birria tacos, pasta, mozzarella from scratch. Tom will be cooking his chorizo baked eggs with potatoes at the Australian eggs flip it cooking stage, come by to learn how to make it yourself, taste some great food & maybe even win some exciting prizes. We're flipping perceptions around eggs like that they are only for breakfast - the easy, delicious recipe I'm about to show you is a perfect example of how you can incorporate eggs into any mealtime. The Good Food & Wine Show is coming back to Sydney for its 25th anniversary edition from 20 to 22 June 2025, grab your tickets now. Recipe below: Chorizo, Potato & Tomato Baked Eggs Ingredients: 1 small brown onion, finely chopped 1 clove garlic, minced ½ Tbsp smoked paprika 1 tsp ground cumin 1 chorizo sausage, sliced 2 small starchy potatoes, peeled and cubed 200g crushed tomatoes 4 eggs 100g mozzarella, torn or grated Fresh parsley and coriander, chopped (for garnish) Salt, to season Olive oil, as needed Sourdough bread, to serve Instructions: In a skillet over medium heat, add a splash of olive oil. Cook the onion until soft and translucent, about 3–4 minutes. Add the garlic, smoked paprika, and cumin. Stir for 1 minute until fragrant. Remove from the pan and set aside. In the same skillet, add the sliced chorizo. Fry until browned and the fat is rendered—about 4–5 minutes. Remove the chorizo and set aside, leaving the fat in the pan. While the chorizo is cooking, season the cubed potatoes lightly with salt in a bowl. After removing the chorizo, add the potatoes to the hot fat and fry until golden and crispy on all sides, about 10–12 minutes. Remove and set aside on a paper towel. Return the cooked onion mixture and chorizo to the pan. Add the crushed tomatoes and simmer for 5–7 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. Return the fried potatoes to the pan and fold through. Make small wells in the sauce and crack in the eggs. Sprinkle mozzarella over the top. Cover with a lid or foil and cook on low heat (or transfer to an oven at 180°C/350°F) until the eggs are just set—about 7–10 minutes. Top with chopped parsley and coriander. Serve hot with toasted sourdough.
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