A quick breakfast flatbread made with Chorizo and Egg come together to make a delicious, filling weekend brunch menu item.
You guys. I always forget how much I love pizza or bread of any kind until I have it again. Then I’m like why haven’t I had this in so long? That is exactly what happened when I made this Chorizo and Egg Breakfast Flatbread over the weekend. 
This breakfast flatbread is made out of naan which I had never had before. If you haven’t figured it out, I’m a creature of habit when it comes to food but I’m branching out to try new things. Yes, I know naan is not really adventurous but I’m taking baby steps. Next may come broccoli.
When I was in New York recently, my sister and I had brunch at Tanner Smith’s (see my review in this post) and I didn’t order this breakfast flatbread but as soon as I saw it come out of the kitchen, I was wishing I had. I almost stopped the waiter to ask if I could take a picture of the dish. I always have buyers remorse after I order food at a restaurant. Always. Is it just me?
Back to this breakfast flatbread pizza. This is an easy but flavorful brunch item that you, your significant other or the whole family will enjoy. It’s easy to adapt it for more people too. Depending on how hungry you are, one naan flatbread pizza will feed one or two. I cut it in half and that was enough for me. But then I also had chocolate cake with this so there’s that.
Go ahead and give it a try. If you can’t find naan in your grocery, try Sprouts. Or you can use any flatbread or pizza crust too.
Chorizo and Egg Breakfast Flatbread
Serves 2
A quick breakfast flatbread made with Chorizo and Egg come together to make a delicious, filling weekend brunch menu item.
2 minPrep Time
15 minCook Time
17 minTotal Time
Save RecipeIngredients
- 1 Naan flatbread
- Olive oil
- Italian seasoning
- 3.3 oz pork chorizo (1/3 of 10 oz package)
- 2 roasted red bell peppers (from a jar of roasted bell peppers - not two whole bell peppers)
- 1/4 c Monterrey Jack cheese, shredded
- 2 eggs
- Salt and pepper, to taste
- Parsley, fresh or dried, diced
Instructions
- Preheat oven to 450 degrees.
- In a nonstick skillet, cook chorizo until done. Remove from skillet and drain on a paper towel lined plate.
- Place naan on a baking sheet and drizzle bread with a bit of olive oil. Brush oil over the bread.
- Sprinkle a small amount of Italian seasoning on the bread.
- Top with chorizo and roasted bell peppers.
- Sprinkle cheese on top. Place in the oven and bake for 7-10 minutes or until cheese is melted to your satisfaction.
- While pizza is cooking, fry eggs in a nonstick skillet. I spray the pan with cooking spray, crack the eggs, cover the pan and let cook until the whites are set. Season with salt and pepper.
- Remove pan from oven and top flatbread with eggs. Sprinkle parsley on top.
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