Chorizo and egg stuffed peppers

Name: Chorizo and egg stuffed peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 persons
Cuisine: World
Ingredients: 2 peppers (color of your choice); 1/2 chorizo; 1 shallot; small handful of fresh basil leaves; 4 eggs, not too big; 6 tablespoons crème fraîche; 1/2 teaspoon paprika powder; 1/4th teaspoon coriander powder; pinch ground cumin seeds; pinch of chili powder (depending how spicy you'd like your sauce); pepper and salt to taste; olive oil

These chorizo and egg stuffed peppers are filled with spices and are a perfect lunch. You can use any color of pepper you'd like.

Chorizo and egg stuffed peppers ingredients

Recipe chorizo and egg stuffed peppers

Made by Véronique

Published at 2019-09-18, this recipe is for 4 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

15 minutes

Total time

30 minutes

Preparation - 15 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit and line an oven tray with parchment paper. Divide the peppers into halves and remove the seeds, but keep the stems attached.

Remove the skin of the chorizo if needed and divide into small cubes. Peel the shallot and chop into thin (half) rings.

Drizzle the peppers with olive oil, pepper and salt and roast them in the oven for about 10 to 15 minutes, until they've become a bit softer.

Finishing the chorizo and egg stuffed peppers - 15 minutes

Meanwhile create an easy sauce by combining crème fraîche and the spices. Cook the chorizo pieces a few minutes in a skillet, there's no need to add any extra butter or oil.

Add the shallot shortly and then divide the mixture over the halved peppers. Add 1 or 2 basil leaves over the chorizo and divide a small spoonful of the sauce on top.

Add an egg per half pepper and bake in the oven for another 5 minutes. Time depends how you'd like your egg.

Season the egg with pepper and salt and maybe a bit of extra basil and sauce. Enjoy!