Prep Time

10 mins

Cook Time

20 mins


  • 1 tsp olive oil
  • 2 Happy Chicken Eggs
  • 2 tsp tomato puree
  • 150g chopped tinned tomatoes
  • 50g chorizo, chopped
  • ½ red onion, peeled and sliced
  • ½ red pepper, deseeded and sliced
  • ½ yellow pepper, deseeded and sliced
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1tbsp Greek yoghurt
  • Salt and Pepper


Heat the olive over medium heat in a small frying pan. When ready, fry the chorizo gently for 3 minutes, then add the onion and red peppers, frying for about 5 minutes until softened.

Add in the tomato puree and spices, fry for a minute before adding a splash of water. Pour in the tomatoes and stir everything together bringing it to a simmer. Cook for 8-12 minutes until it has reduced down, then season with salt and pepper

Using a spoon create two wells in the tomato mixture big enough to then crack an Happy Chicken Egg into each. Making sure there is no shell, cover with a lid and cook for 3-4 minutes until set.

Serve in the pan, spooning over the yoghurt and a pinched of smoked paprika. Egg-splosive flavour awaits!

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Happy Chicken Eggs