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Breakfast Bowl with Spanish Grains, Chorizo, Avocado, Egg, Lime & Tomato Salsa

Breakfast Bowl with Spanish Grains, Chorizo, Avocado, Egg, Lime & Tomato Salsa

“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. This 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 and you can even take it one step further for vegans by replacing the egg with whipped chestnut or chickpea puree”

By Merchant Gourmet Cook, Alex Mackay


One 530g serving of this recipe is:

  • Low in sugar
  • High in fibre
  • A source of protein
  • Serves 2

  • 30 Minutes

  • 2 pans

  • Proficient

Suitable for dairy-free

Smoky Spanish-style Grains & Rice


  • 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.



You can double up the grain mixture so all you have to do is reheat it the next day, you could also use it as a base for your dinner with some fish, chicken, prawns or haloumi. I also roast aubergines with smoked paprika, brown butter and maple syrup to serve with this.

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