- M​erchant Gourmet

Breakfast bowl with Spanish grains, chorizo, avocado, egg, lime & tomato salsa

A hearty breakfast or brunch dish guaranteed to set up for the day

1y ago

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This is a glorious bowl of breakfast: the smoked paprika in the grains echo that in the chorizo, the salsa gives it a fresh burst, and the egg yolk binds it all brilliantly.

The emphasis in this recipe is in the grains and the salsa, so it can stay delicious but become vegetarian by replacing the chorizo with whole sun-dried tomatoes seasoned with smoked paprika. You can even take it one step further for vegans by replacing the egg with whipped chestnut or chickpea puree.

You can double up the grain mixture so all you have to do is reheat it the next day, and you could also use it as a base for your dinner with some fish, chicken, prawns or Halloumi. Merchant Gourmet cook Alex Mackay says you can take this dish to the next level if you roast aubergines with smoked paprika, brown butter and maple syrup to serve with this.

Delicious and easy breakfast bowl

A hearty breakfast or brunch dish full of so many winning ingredients, wholegrains, egg, avocado and chorizo

Total time3min


  • 10 baby plum tomatoes, cut in half
  • 2 tbsp extra virgin olive oil
  • Zest and juice of half a lime
  • 40g dry chorizo, finely sliced (optional)
  • 2 tbsp flaked almonds
  • 3 tbsp sliced basil
  • 1 small ripe avocado, peeled, de-stoned and diced 2cm
  • 200ml chicken or vegetable stock (quality instant is fine)
  • 200ml chicken or vegetable stock (quality instant is fine)
  • 1 x 250g Pouch Merchant Gourmet Smoky Spanish Style Grains & Rice
  • 1 tbsp white wine or cider vinegar
  • 2 very fresh large eggs
  • Smoked paprika and salt flakes


  1. Start with the salsa. Get a small bowl. Add the baby plum tomatoes, olive oil, lime zest, lime juice, chorizo, flaked almonds and sliced basil. Season to taste with smoked paprika. Gently fold the diced avocado into the mixture.
  2. Boil your kettle. Get a medium sized shallow pan. Add the stock, tomato juice and Spanish grains. Bring to the boil over a medium heat. Once it has boiled, stir thoroughly to disperse the grains, then simmer over a medium heat for 3-4 minutes until the grains have soaked up most of the liquid and the texture is creamy.
  3. While the grains simmer, fill a small saucepan with water from your kettle. Add the vinegar. Poach the eggs for 3 minutes for eggs that are just set. Remove them with a slotted spoon.
  4. Spoon the Spanish grain mixture into bowls, put the eggs on top, season them with smoked paprika and salt flakes. Spoon the salsa over everything. Serve.

Recipe by

Merchant Gourmet Cook, Alex Mackay

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Comments (1)

  • Must try for brunch this weekend!

      1 year ago