This is a twist on the classic piperade recipe, or Piperade Baquaise. It uses red and yellow bell peppers and spicy chorizo in place of the ham. A perfect gluten-free option for your next brunch.
Coat an oven-proof skillet over medium-high heat with olive oil. Add chorizo and cook until it begins to brown and get crispy, 5-10 minutes.
Add garlic, peppers and onions and cook until vegetables soften and begin to brown at the edges, about 15-20 minutes. Add a bit of salt to taste.
Add eggs to skillet, nestling them in with the peppers and sausage.
Heat the broiler and place skillet underneath until eggs until they are just past sunny-side up. Be sure to watch the skillet during this process as the broiler can cook things very quickly.
Remove skillet from the oven and season eggs with a bit of kosher salt and cracked black pepper.
Serve with toasted French bread and a fresh, green salad.
Notes
Use fresh chorizo for this recipe, not dried. You can find it in Mexican markets and usually at the butcher counter. If you can't find it, us a spicy Italian sausage instead.
If you prefer not to stand over the broiler, you can put the skillet in a pre-heated oven at 400 degrees until eggs are baked and just set. I like the broiler method because it doesn't heat the house and the cooking goes faster.
You're only going to need one oven-proof skillet for this recipe. But make sure it's a large, deep one, because this is a lot of peppers! A cast-iron skillet makes a nice presentation to go from oven to table.
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