Egg and chorizo casserole


  • 175g (6 oz) chorizo, sliced and chopped
  • 1 red onion, chopped
  • 1 clove of garlic, crushed
  • 4 celery sticks, sliced
  • 2 sweet potatoes, peeled and chopped in 1cm cubes 
  • 1 tin of chopped tomatoes
  • 450g (1 lb) cooked tinned chickpeas, drained 
  • 200ml (8 oz) vegetable stock
  • 2 large British Lion eggs, beaten
  • 4 large British Lion eggs
  • Chopped parsley to serve


  1. In a deep, heavy bottomed pan, fry the chorizo for two minutes and then remove from the pan.
  2. In the same pan, add the onion, garlic and celery and cook until soft. Add the cubed sweet potato and tomatoes and cook for five minutes.
  3. Add the chickpeas and stock to the pan and return the chorizo. Mix well, season and cook for ten minutes. 
  4. Stir in the beaten eggs and parsley until the eggs are cooked. 
  5. Make four wells in the mixture then carefully crack an egg into each hollow. Cover and cook for five minutes or until set. 
  6. Add a sprinkle of parsley and serve. 


Preparation time: 10 mins

Serves: 4

Nutrition: 436 calories, 23.5g fat, 2.4g salt (sat fat 13.2g)



Serve with a side of potatoes or salad!