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Organic Baked Eggs & Chorizo

  29/06/2021 at 14:31 pm



In association with the TheWellnessShop.ie & Sligo Wellness Centre.


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Sligo Wellness Centre/The Wellness Shop and Paul Mc Nutrition have come together to bring you monthly recipes. These recipes are designed with convenience and health in mind.

Before we get into any recipes, it is only right that we introduce you to our collaborator, Paul McNamara. Paul is a 24-year-old sports enthusiast from Sligo. He recently graduated from DCU with an honours degree in BSc. Sports Science & Health with a keen focus on sports nutrition and exercise nutrition. To add to that Paul has graduated with an MSc. in Sport & Exercise Nutrition in January of this year. He definitely knows his stuff! Paul is Sligo LGFA’s performance nutritionist and he also plays with the men’s senior team himself.

Paul has played at the highest level in sport and understands the importance of quality, wholesome food. This just doesn’t apply to those playing sports, it is vital for us all to be mindful of what we eat.

That’s why we have teamed up to bring you Paul Mc’s Monthly Meals. A monthly feature, bringing you healthy recipes, guidance, and tutorials for meals you can easily make at home. Each recipe and it's tutorial will be available on Instagram and IGTV, at 8 PM on the last Friday of every month.

You can shop all of our organic products, as well as all your health and wellness needs, online, here.

Each week will feature between 3 to 5 ingredients from our store. These products are organic and really tasty. This week we feature the following 3 products: Connollys Free Range Organic Eggs, Wheaty's Vegan Chorizo, and Biona Organic Chopped Tomatoes. 


  • 3 Connolly’s Free Range, Organic Eggs
  • 50g Wheaty’s Vegan Chorizo
  • 1 tin of Biona Organic Chopped Tomatoes
  • 1 red pepper
  • 1 onion
  • 1 garlic clove
  • 1 tin of kidney beans
  • 1 tbsp olive oil
  • Spices: salt, pepper, fresh chili, paprika.


  • Chop the onion and garlic, and cook in a medium-sized pan over medium heat.
  • Add the chopped pepper, along with your spices
  • Chop the chorizo into small cubes, and add to the pan, stirring frequently.
  • Drain the red kidney beans and add to the pan, along with the full tin of chopped tomatoes.
  • Cook for 10 minutes over medium heat, stirring every 2-3 minutes.
  • Make 3 dips in the mixture with the back of a tablespoon, and crack in your three eggs, sprinkle with salt and pepper and bake for 5-10 minutes depending on how you like your eggs cooked.
  • Serve as a weekend brunch option with a slice of toast, and enjoy!

Remember to tune in on July 30th for our next episode!


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By Jack Ballantyne