Name: Smoky Peppers and Eggs with Chorizo and Garlic Toast
Total time: 45 min
Ingredients: 4 ounces Spanish-style chorizo sausage, cut into ¼-inch pieces; 5 tablespoons extra-virgin olive oil, divided, plus extra for drizzling; 1 onion, halved and sliced thin; 2 tablespoons tomato paste; 1½ teaspoons table salt; ½ teaspoon smoked paprika; ¼ teaspoon pepper; 2 red or yellow bell peppers, stemmed, seeded, and cut into ½-inch strips; 1½ pounds tomatoes, cored, seeded, and cut into 1-inch pieces; 1 tablespoon sherry vinegar; 4 large eggs; 4 (1-inch-thick) slices rustic white bread; 1 garlic clove, peeled; 2 tablespoons chopped fresh parsley

Smoky Peppers and Eggs with Chorizo and Garlic Toast

By Claudia Catalano

Published on June 26, 2026

Time

45 minutes

Yield

Serves 4

Smoky Peppers and Eggs with Chorizo and Garlic Toast

Ingredients

4 ounces Spanish-style chorizo sausage, cut into ¼-inch pieces 5 tablespoons extra-virgin olive oil, divided, plus extra for drizzling1 onion, halved and sliced thin2 tablespoons tomato paste 1½ teaspoons table salt ½ teaspoon smoked paprika ¼ teaspoon pepper 2 red or yellow bell peppers, stemmed, seeded, and cut into ½-inch strips 1½ pounds tomatoes, cored, seeded, and cut into 1-inch pieces1 tablespoon sherry vinegar 4 large eggs 4 (1-inch-thick) slices rustic white bread 1 garlic clove, peeled2 tablespoons chopped fresh parsley

Before You Begin

Since eggs cook so quickly, crack each egg into an individual small bowl so that you can get them into the pan at about the same time. Use Spanish-style chorizo, which is cured and smoked; Mexican chorizo, which is raw and crumbly, will produce different results. You can use a 28-ounce can of whole peeled tomatoes, drained with ¼ cup juice reserved. Add the tomatoes and reserved juice to the skillet with the peppers, lightly crushing each tomato with the back of a spoon. Green or orange bell peppers also work. Make the meal heartier by using 8 eggs; create 8 divots (7 around the perimeter and 1 in the center) in step 3. Spice things up by adding a pinch of cayenne pepper along with the smoked paprika.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Cook 4 ounces chorizo, cut into ¼-inch pieces, and ¼ cup extra-virgin olive oil in 12-inch skillet over medium heat, stirring occasionally, until rendered and crisp, about 3 minutes. Using slotted spoon, transfer chorizo to paper towel–lined plate; set aside.

Add 1 thinly sliced onion, 2 tablespoons tomato paste, 1½ teaspoons table salt, ½ teaspoon smoked paprika, and ¼ teaspoon pepper to fat left in skillet and cook until onion is beginning to soften, about 3 minutes. Add 2 red bell peppers (stemmed, seeded, and cut into ½-inch strips) and 1½ pounds tomatoes (cored, seeded, and cut into 1-inch pieces) and cook until bell peppers begin to soften, about 3 minutes. Stir in 1 tablespoon sherry vinegar, cover, and cook, stirring occasionally, until tomatoes have broken down into sauce-like consistency, 10 to 12 minutes. Remove skillet from heat.

Using back of spoon, make 4 shallow indentations (about 1 inch wide) in surface of vegetable mixture. Crack 1 egg into each indentation (which will hold yolk in place but not fully contain egg). Bring to simmer over medium-low heat. Cover and cook until yolks film over, 3 to 6 minutes, adjusting heat to maintain gentle simmer. Continue to cook, covered, until whites are softly but uniformly set (if skillet is shaken lightly, each egg should jiggle as single unit), 1 to 3 minutes longer.

Meanwhile, arrange 4 (1-inch-thick) slices rustic white bread on rimmed baking sheet and broil, flipping as needed, until well toasted, about 4 minutes. Rub 1 peeled garlic clove on 1 side of each toast, then drizzle with remaining 1 tablespoon oil. Sprinkle chorizo and 2 tablespoons chopped parsley over bell peppers and eggs and drizzle with extra oil. Serve with garlic toasts.