Chorizo, egg and avocado bagel
This chorizo, egg and avocado bagel is super easy and perfect for a weekend breakfast or brunch. You can serve this dish with poached or fried egg – whichever you prefer. I used spicy chorizo which gave it a kick, but normal cooking chorizo is fine too ( you can always add some chilli flakes, if you like the heat!) You can use gluten-free bagels, if necessary.
Ingredients
Method
- Thinly slice the red onion and cut the pepper into small pieces.
- Cut the chorizo into cubes. Chop the tomato.
- Heat the oil and sauté the onion for 5 minutes. Add the chorizo, red pepper, oregano and tomato and cook for another 5 minutes or so.
- Meanwhile, cut the bagels in half horizontally, and lightly toast them. If you want poached eggs, poach them in boiling water.
- Cut the avocado in half, remove the stone, then cut the flesh into thin slices. Put these on the lower part of the bagels.
- Put the bagels on two plates.
- Add a drop of oil to the pan and fry the egg, if you prefer fried eggs. Cook them the way you like it.
- Spoon the chorizo mixture over the avocado, then top with the egg and serve.