Paleo Portuguese Brunch: Eggs Roasted with Chouriço & Bell Peppers (Gluten-Free)

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs
• 2 Chouriço sausages, casings removed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a large pan over medium high heat, add a drizzle of olive oil and cook the chouriço sausage until browned, breaking it into pieces as it cooks. Remove the cooked sausage from the pan and set aside. Add the thinly sliced bell peppers to the same pan and sauté until softened. Return the chouriço to the pan and stir in the chopped parsley. Create four nests in the bell pepper and chouriço mixture, cracking an egg into each nest. Season with salt and pepper to taste, cover the pan, and cook until the eggs are set to your desired doneness.

Chef’s Insight

The combination of flavors in this recipe creates a perfect balance between the savory chouriço, sweet bell peppers, and rich egg yolks. This dish is not only delicious but also visually appealing, making it ideal for brunch with friends or family.

Notes

Serve with a side of fresh avocado or a green salad for added nutrients and balance.