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  • 6
  • Easy
  • 20 minutes
  • 10 minutes


  • 250 g Woolworths ready-made puff pastry, thawed
  • 6 free-range chorizo slices
  • 6 free-range eggs
  • Olive oil, for drizzling
  • Salt and white pepper, to taste
  • Smoked paprika, to taste

Cooking Instructions

Preheat the oven to 180°C.

Roll out the puff pastry to a thickness of 5 mm on a lightly floured surface. Allow to rest for 5 minutes.

Grease a muffin pan and cut out discs of pastry using a pastry cutter that is larger than the circumference of the muffin moulds.

Line the muffin moulds with the pastry discs, then add a slice of chorizo to each mould and crack in an egg.

Drizzle over the olive oil, season with salt, white pepper and a hint of smoked paprika. Bake for 10 minutes.

Chef's note: “The chorizo egg tart started off as a small snack that I did at Jardine Bakery. The idea was that you grab a coffee and an egg tart and you have a full breakfast in two bites! They became known as ‘eggies’ among our customers and got so popular we now make three different kinds: chorizo, sundried tomato and smoked Norwegian salmon.”

Discover more egg recipes here.

Jason Lilley Recipe by: Jason Lilley
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