Breakfast Flatbread with Chorizo-Spiced Veggies
January 14, 2021
Although I tend to lean toward making sweet breakfast and brunch recipes, I actually am a big fan of savory flavors. When I go out for brunch, I generally order something with plenty of seasoned potatoes and a spicy kick. So why not make that at home as well? This breakfast flatbread is perfect for the savory and spice lovers, with seasoned vegetables, fried eggs, and a queso drizzle.
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Home fries might be one of my favorites foods of all time. They are definitely my favorite form of potato. As a kid, mom would make crispy potatoes, and they were just covered in seasoning and spice. In this recipe, I leaned into those flavorful potatoes of my youth, but paired them with a chorizo-inspired spice blend.
I love the combination of the spicy vegetables with the chewy and sweet naan flatbreads. However, if you don’t have naan, you can easily use fresh pitas or your favorite no-bake or pre-bread pizza crust. For a carb-lighter version, you could even try a cauliflower crust.
What You Need to Get Started
- Pantry: Olive oil, Flour, Naan
- Produce: Potatoes, Bell pepper, Cherry or grape tomatoes
- Fridge: Butter, Milk, Mexican blend cheese, Eggs
- Spice Rack: Ancho chile powder, Paprika, Cumin, Oregano, Thyme, Coriander, Cinnamon, Clove, Bay leaf, Salt, Black pepper
- Equipment: Mortar and pestle, Frying pans, Baking sheet
How to Make Chorizo-Spiced Vegetables
Much of the flavor in this recipe really comes from this spice blend. It’s filled with Spanish- and Mexican-inspired flavors, like cumin, ancho chile, oregano, paprika, and coriander. But the thyme, cinnamon, cloves, and bay leaf help provide even more fragrant flavor.
I like to use a mortar and pestle, which will really grind up and combine all the spices together. The cloves, bay leaf, thyme, and even cumin you have may be whole instead of ground. If you don’t have a mortar and pestle, you can use a spice grinder. If you want to have more for future recipes, go ahead and double or even quadruple the batch!
Add all the spices for the chorizo seasoning into the pestle, and go to town, getting everything all mixed and crushed and combined together. It should be aromatic, with a warm and spicy scent. Set this mixture aside, because you’ll be using it in a little bit.
Next, prep your vegetables. Depending on the type of potatoes you are using, either peel them or give them a good scrub. I like to use a waxy-skinned variety like butter potatoes, but any will do. Dice these into small pieces, and then slice the pepper into thin strips. Halve the tomatoes, and set those aside for later.
Uncover the pan, and then add in all of the chorizo seasoning and a little more water. Water will help you get anything stuck on the pan off and mixed into the veggies before it burns.
Cook, stirring occasionally and continuing to scrape any of the browned bits off the bottom of the pan. When the vegetables are tender enough to easily puncture with a fork, they are ready. Turn off the heat and transfer everything to a medium heat-proof bowl. Add in the tomatoes, and stir everything up to combine.
Let’s Make a Veggie Breakfast Flatbread
Now is a good time to preheat your broiler and move an oven rack to the top. In the same pan you were just using for the vegetables, melt the butter. It will get any of that leftover spice mixed into it. Then mix in the flour until you have a thick paste, or a roux. Add the milk to make a sort of bechamel sauce, and turn the heat down to low.
Continue cooking, stirring the sauce frequently until it is smoothly combined without any lumps of flour. It should also be slightly thickened so that it coats the spoon or spatula. Try and taste, and then season with salt and pepper if needed.
Place the naan pieces on your baking sheet, and then spread a third of the bechamel sauce on each piece, leaving the remaining third in the pan. You’ll be using the rest of this to make the queso drizzle later.
Add the vegetables on top of the sauce, focusing more on the edges, and leaving a shallow gap in the center of each flatbread for the fried egg. Set the pan aside while you wait for the broiler to continue heating, and begin working on the eggs and queso.
To make the eggs, use a clean pan, and heat up a drizzle of olive oil. Add in the two eggs and fry until the whites are fully set, and the yolks are cooked to your liking. I like mine over-easy, so I flipped them and cooked for an additional 30 seconds, but you can cook yours longer if you prefer a harder yolk.
While the eggs cook, stir the cheese into the remaining sauce in your first pan, and let it melt into a nice cheesy sauce. Add a little bit of water at a time, stirring until the queso reaches a drizzling consistency. Keep the heat on low, stirring as needed so it doesn’t stick.
Meanwhile, it’s time to broil the flatbreads. Place the pan on the top rack of the oven, and broil for just a couple minutes. Keep and eye on these so they don’t burn. If you see them starting to get too brown, remove them from the oven.
When everything is ready, place a fried egg in the center of each flatbread. Then use a spoon to drizzle each with the queso. If it’s thickened up slightly, feel free to add a bit more water just before drizzling. Cut, serve, and enjoy your colorful and savory breakfast.
Start your morning with a spicy vegetarian breakfast! This chorizo-spiced vegetable flatbread features crispy potatoes and a fried egg, plus a queso drizzle.
How to Serve Breakfast Flatbread
If you are looking for a delicious start to your morning, these flatbreads are it. They are a perfect choice for either breakfast or brunch, with the fried eggs and crispy sautéed potatoes. I always like to have something sweet with my savory dishes, so try following flatbread with a pear and apple crisp.
Of course, it’s not brunch without drinks! This flatbread pairs excellently with a sweet and spicy paloma or spicy pineapple margaritas. If you’re not into the heat, instead whip up a batch of dragon fruit raspberry sangria. For something non-alcoholic, serve these with a warm mug of hot pear cider.
To prep these in advance, you can cook the vegetables a couple days early, and store that in a sealed container in the fridge. I recommend making the sauce, broiling, and frying the eggs just before serving.
Use Up Leftover Ingredients
- Whole cloves: Add some of that fragrant flavor to a honey pavlova with chai poached plums
- Cinnamon: Whip up a batch of cinnamon roll cupcakes for dessert!
- Potatoes: Have brunch for another day when you fry up a batch of beet and goat cheese latkes.
- Eggs: Bake a delicious cinnamon praline stuffed challah.
Chorizo-Spiced Vegetable Breakfast Flatbreads
- Olive oil for cooking
- 2-3 Medium Potatoes peeled or washed and diced into ½-inch cubes
- 1 Orange bell pepper red or yellow will work too, cut into ¼ by 1-inch strips
- ½ pint Cherry or grape tomatoes halved lengthwise
- Chorizo spice blend see below
- 1 Tbsp Butter
- 1 Tbsp Flour
- ½ Cup Milk
- 2 pieces Naan bread alternatively: flatbread, pita, or your favorite pre-cooked pizza crust
- ½ Cup Mexican Blend Cheese or any combination of cheddar, pepper jack, and monterey jack; finely shredded
- 2 Eggs
- Salt & Pepper to taste
Chorizo Spice Blend
- ½ tsp Ancho Chile Powder for mild spice; add more as desired
- ½ tsp Paprika
- ¼ tsp Cumin
- ¼ tsp Oregano
- ¼ tsp Thyme
- ⅛ tsp Coriander
- ⅛ tsp Cinnamon
- 1 Whole Clove
- 1 Bay Leaf
- In a mortar and pestle, add all the spices for the chorizo seasoning, crushing the bay leaf and clove, and continuing to mix until combined.
- Heat a drizzle of olive oil in a large sauté pan over medium heat. Add the potatoes, and season with salt and pepper. Cook without stirring for 2-3 minutes, until lightly browned.
- Then add the peppers and ¼ cup of water. Season with salt and pepper, cover, and let cook for 4-5 minutes, until the vegetables have softened.
- Uncover, and add the chorizo seasoning and 2 tbsp of water. Cook, stirring occasionally, scraping browned bits off the bottom of the pan, until the vegetables are coated and fork tender. Turn off the heat and transfer to a medium bowl. Add the tomatoes, toss to combine, and set aside.
- Preheat the broiler on high, with a rack at the top. Leaving any brown bits in the pan, melt the butter and then mix in the flour until you have a thick paste. Add the milk, and lower the heat to low. Cook, stirring frequently, until combined and slightly thickened. Season with salt and pepper to taste.
- Place the naan pieces on an ungreased baking sheet, and spread ⅓ of the sauce on each piece, leaving the remaining third in the pan. Top with the vegetables, leaving a small gap in the center of each flatbread.
- Add the cheese to the remaining sauce and continue cooking on low until melted. Add water, 1 tbsp at a time, stirring to combine, until the queso reaches a drizzling consistency. Keep the heat on low, stirring as needed so it doesn't stick.
- Meanwhile, heat a drizzle of olive oil in a small nonstick frying pan. Add the two eggs and fry for 4-5 minutes, until the whites are fully set, and the yolks are cooked to your liking. I like mine over-easy, so I flipped them and cooked for an additional 30 seconds.
- While the eggs and queso are cooking, place the flatbreads under the broiler for 2 minutes. Watch carefully so it doesn't burn.
- Remove the flatbreads from the oven, and top each with a fried egg. Drizzle each with the queso (add a tiny bit more water before if it has started to thicken too much). Cut into quarters, and serve immediately.