Eggs with Chorizo, Red Pepper, Cherry Tomatoes and Manchego

In Spain, ‘queso Manchego’ is often served as tapas. Here, it is integrated into a wholesome omelette…


Serves 6

Cook time

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  • 6 red peppers
  • 200 g spicy chorizo, sliced
  • 2 red onions, sliced
  • 24 cherry tomatoes
  • freshly ground pepper
  • salt
  • a few sprigs of flat-leaf parsley
  • 6 eggs
  • 1 tsp paprika powder
  • 2 tsp Provençal spices
  • 100 g Manchego (Spanish cheese)


Rinse the red peppers and cut into slices. Remove the seeds. Heat a small amount of olive oil in the grill pan. Grill the red pepper slices well.

Add the chorizo and onion and cook until the onion is glazed. Add the halved cherry tomatoes and let them simmer for 3 minutes. Season with pepper and salt. Add half of the chopped flat-leaf parsley.

Make six holes in the vegetable mixture and crack an egg into each one. Sprinkle with paprika powder, Provençal spices and ground Manchego.

Cover the grill with a fitted lid or aluminium foil; make sure that this does not touch the red peppers. Cook for 5 to 7 minutes on a low heat, until the eggs are cooked through. Sprinkle the remaining flat-leaf parsley over the top and serve with the grated Manchego.