Crispy-fried Sesame and Chilli Eggs

Name: Crispy-fried Sesame and Chilli Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 60 g diced chorizo; 2 tbsp. olive oil; 4 medium eggs; 2 tbsp. sesame seeds; 1 tsp. dried chilli flakes; 2 x 400g tins chickpeas, drained; 250 g baby spinach

These speedy, spicy eggs would be equally delicious with beans on toast, or a suppertime dhal.

By The GH Kitchen TeamPublished: 23 May 2024

Jump to recipe

This recipe would be great for either brunch or a lighter dinner. Simply omit the chorizo if you want to make it vegetarian.

If you're a fan of this recipe, then we have plenty more brunch recipes for you to try!

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

377

Ingredients

60 g diced chorizo
2 Tbsp. olive oil
4 medium eggs
2 Tbsp. sesame seeds
1 tsp. dried chilli flakes
2 x 400g tins chickpeas, drained
250 g baby spinach

Directions

1. Step 1Cook the chorizo in a large, deep frying pan over medium heat for 5min, stirring occasionally, or until the edges are beginning to crisp and some of the oil has been released.
2. Step 2Meanwhile, heat the olive oil in a separate large frying pan over medium-high heat for a couple of min. Crack in the eggs and sprinkle over the sesame seeds and chilli flakes. Cook for 5min, or until the whites are beginning to crisp around the edges.
3. Step 3Meanwhile stir the chickpeas, spinach and some seasoning into the chorizo pan and cook until piping hot. Check seasoning.
4. Step 4Divide the spinach mixture between 4 plates or shallow bowls and top with the fried eggs and any crispy chilli and sesame seeds in the pan. Serve.

Per serving:

Calories: 377
Protein: 22g
Total fat: 22g
Saturates: 5g
Carbs: 22g
Total sugars: 1g
Fibre: 8g

Our favourite brunch recipes to accompany a lazy morning

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time