Gnocchi & Chorizo Baked Breakfast Eggs

Gnocchi & Chorizo Baked Breakfast Eggs

By: WellBeing Team

GrandItalian’s delicious range of gnocchi iscarefully crafted by following the mosttraditional recipes for a gnocchi thattastes homemade.



Prep time

Cook time



  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 1 red capsicum, chopped
  • 4 cloves garlic, crushed
  • 2 chorizo sausages, sliced
  • 2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 400g jar passata
  • 400g tin cherry tomatoes
  • ½ cup beef stock
  • 2 tsp dried oregano
  • Salt & pepper, to taste
  • 500g Grand Italian
  • Potato Gnocchi
  • 1¼ cups grated tasty cheese
  • 6 eggs
  • Oregano leaves, for garnish
  • Hot buttered sourdough toast for serving, if desired


  • In oil, sauté onion, capsicum, garlic and chorizo over a medium heat for 5 mins until softened. Add the paprika and chilli and cook 1 more min. Stir in the passata, tomatoes, stock and oregano, reduce the heat and simmer gently for 8-10 mins. Season to taste.
  • Pour the mixture into a 32 x 25cm baking dish then stir through the gnocchi. Space 6 even bundles of cheese onto the top of the gnocchi mixture, use a spoon to make an indent in the mixture, then crack an egg directly into each.
  • Bake at 180°C for 12-15 mins or until the egg is cooked but yolk is still soft.
  • Garnish with oregano leaves. Serve immediately with hot toast if desired.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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