Chorizo Egg Muffins with Mozzarella & Mediterranean Salad

Easy Chorizo, Red Pepper & Mozzarella Egg Muffins with Mediterranean Salad

Executive chef and Ravish columnist Paul Watters brings us a recipe that proves simple ingredients can still deliver plenty of flavour. These golden chorizo, red pepper and mozzarella egg muffins are smoky, savoury and satisfyingly cheesy, while a crisp Mediterranean-style salad keeps the dish fresh and light.

It’s an easy recipe that works just as well for a relaxed lunch as it does for brunch or a lighter evening meal. Better still, the egg muffins can be prepared ahead and enjoyed warm or at room temperature, making them useful for busy days, packed lunches or casual entertaining.

Ingredients

For the egg muffins

6 large eggs
100g chorizo, diced
1 red pepper, finely diced
100g mozzarella, grated or torn into small pieces
½ small red onion, finely diced
1 small garlic clove, finely chopped
1 tbsp chopped fresh parsley
½ tsp smoked paprika
Salt and freshly ground black pepper
1 tbsp olive oil, for greasing

For the salad

100g mixed salad leaves
½ cucumber, sliced
8–10 cherry tomatoes, halved
40g black olives
40g green olives
½ small red onion, thinly sliced
A few fresh basil or parsley leaves

For the dressing

2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp Dijon mustard
Pinch of dried oregano
Freshly ground black pepper

Method

Preheat the oven to 190°C/170°C fan. Lightly grease a 6-hole muffin tin with the olive oil.
Place the chorizo in a dry frying pan over a medium heat and cook for 2–3 minutes, until it begins to colour and release its oils.
Add the red pepper, diced red onion and garlic. Cook for a further 3–4 minutes, stirring occasionally, until the vegetables have softened slightly.
Crack the eggs into a large bowl and beat well. Season with the smoked paprika, black pepper and a small pinch of salt. Stir through the parsley and approximately two-thirds of the mozzarella.
Divide the chorizo and pepper mixture evenly between the six muffin holes. Pour over the egg mixture, then scatter the remaining mozzarella over the top.
Bake for 15–18 minutes, or until the muffins are puffed, golden and just set in the centre. Leave to rest in the tin for 3–4 minutes before carefully removing.
Meanwhile, divide the mixed leaves, cucumber, cherry tomatoes, red onion, olives and fresh herbs between three large plates or shallow bowls.
Whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano and black pepper. Drizzle over the salad just before serving.
Place two warm egg muffins on top of each salad and serve immediately.

Paul’s Final Word

The richness of chorizo and melted mozzarella makes these little egg muffins feel far more indulgent than their straightforward preparation suggests. Serving them over a sharp, crunchy salad balances that richness beautifully, with the lemon, vinegar and olives cutting through the smoky flavours.

It’s also an incredibly adaptable recipe. The muffins can be made ahead, kept chilled and gently reheated, while the salad can be assembled in minutes. Sometimes the best everyday dishes are the ones that require very little fuss but still look and taste as though you’ve made an effort — and this is exactly that kind of recipe.