Baked Pepper with Chorizo

I got invited to cook the starter for Christmas day as the in laws were cooking the main course (roast beef for a change) and instead of the usual soup, I found a recipe in my slow cooker book that I decided to adapt. This became roast peppers with chorizo and cherry tomatoes.

Serves 6


3 red peppers, halved lengthways
1 chorizo ring, roughly chopped
150g cherry tomatoes, halved
4 spring onions, finely chopped
3 garlic cloves, finely chopped
Smoked paprika
Balsamic vinegar
Salt and pepper to taste

Lay the peppers on a baking tray and add the chorizo and spring onions, then push the cherry tomatoes into any gaps until the peppers are fairly full. Sprinkle over the garlic and paprika before drizzling over the balsamic vinegar and season to taste.

Bake for about 40 minutes at Gas Mark 5. This is bit of a guess as I cooked this in the middle oven of an Aga but I will try this in my own oven and update accordingly.

I let this marinade overnight which certainly didn’t hurt it and the Other Half had some cold the next day. A half pepper is ideal for a starter but this could also make a main meal if served with a salad.

Chicken and chorizo tray bake

I’m always a fan of food that minimises the washing up so one pot or one tray dishes are great. We had some chicken breasts in the freezer that I wanted to use and so the tray bake idea appeared. Chorizo is currently one of my favourite foods and definitely made this more enjoyable than some of my previous one pot chicken dinners.


4 chicken breasts
1 chorizo link
1 tbsp paprika
2 peppers
10 or so shallots
1 sweet potato
Olive oil
Cherry tomatoes

First of all, if you use carrot (or anything that takes as long to cook as normal potatoes) either parboil it or chop it small, I thought I’d chopped up the carrot enough but it needed another 10 to 15 minutes cooking.

Pre-heat the oven to Gas Mark 5. Peel the shallots but leave them whole, place in a large roasting tin. Remove the skin from the chorizo, slice into rough 1cm (ish) chunks and add to the tin. Keep the peppers reasonably chunky but the carrot and potato need to be smaller (no more than 1in square for the sweet potato and keep carrots around half that size) – cut the tomatoes in half and scatter everything round the tin before drizzling with oil and scattering over the paprika. Nestle the chicken in the veg and bake for 20 minutes.

Turn everything over and cook for another 20 minutes then serve.

This can use up pretty much any veg you have lying round and is really easy. The chicken, chorizo and paprika partnership works (and was even nicer heated up for lunch the next day) and the Other Half deemed it delicious so it was a win all round. Now to find some more dishes I can use chorizo in, suggestions welcome!!


I think I first found this Shakshouka recipe when looking for ideas for a spicy tomato sauce. Shakshouka appears to be a North African dish primarily but is also popular in Jewish cuisine. This was an accidental discovery and the original recipe is here. We hadn’t eaten it for a while and then I found this blog post by pwpantry, this inspired me to try it yet again but with chorizo this time. It was even nicer than last time we had it and definitely one to try again.


Olive oil
1 tsp cumin seeds (I used fenugreek seeds this time)
1 onion, finely sliced
2 garlic cloves, finely sliced
2 peppers, one each of red and yellow
Handful of chorizo, chopped (I used half a link)
1/2 tsp smoked paprika
400g tinned chopped tomatoes
1 egg per person

Heat the oil in a oven proof pan and lightly roast the spice seeds without allowing them to burn. Add the onion and fry until softened and starting to colour. Stir in garlic and cook for 30 seconds.

Turn the heat right down and add the peppers, stir regularly and add the chorizo after 15 minutes. Continue to cook on a low heat until the chorizo starts to brown, add the tomatoes and paprika, stir well and simmer gently for 10 minutes.


Pre-heat the oven to Gas Mark 4. Make a hollow in the tomato stew and crack in an egg. Repeat as necessary! Put into the oven for about 10 minutes until the eggs are cooked but the yolks are runny.

This is lovely with fresh bread and we’ve also had it with rice before, the chorizo was a really good addition and is likely to become permanent fixture!