Eggs Poached in Tomato Chorizo Sauce


Eggs Poached in Tomato Chorizo SauceEggs Poached in Tomato Chorizo Sauce

Cooking time

15 minutes



This hearty and flavourful breakfast is one of our household favourites. It’s an excellent one for meal prep as it freezes very well.


  • 2 chorizo sausages, quartered lengthways, sliced 5mm
  • 3 tablespoon olive oil (if needed)
  • 1 medium onion (red or brown), peeled, diced 1cm
  • 1 tablespoon chopped fresh sage (optional)
  • 1 capsicum (red or green), diced 1cm
  • 1 x 400g tinned cannellini beans (butter beans), drained, rinsed
  • 1 x 400g tinned red kidney beans
  • 400g tin diced or crushed tinned tomatoes
  • 2 tablespoon tomato paste
  • ½ teaspoon salt
  • Freshly cracked black pepper
  • 5-6 eggs
  • For serving
  • Handful of roughly chopped parsley
  • Toasted slices of crusty loaf


  1. Select SAUTÉ, then press START/STOP. Immediately combine the chorizo and onion in the Crockpot® Express XL Pressure Multicooker and wait for the fat to render out of the sausage. If there seems to be enough fat, omit the olive oil. Stir until the chorizo and onions are golden brown. Press START/STOP.
  2. Select SIMMER, then press START/STOP. Add the sage and capsicum and stir for a few seconds. Add the two types of beans, tomato paste, and tinned tomatoes then taste to season.
  3. Crack all your eggs into small bowls so ready to go. As you pour them into the chorizo mixture, use a wooden spoon to push a hole for them to fall into. Cover with glass lid and cook the eggs to your liking, then press START/STOP.

Cook's Tip

Runny eggs take about 5-6 minutes, firmer yolks take 7-8 minutes. Serve with slices of toasted crusty loaf and garnish with plenty of parsley