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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

eggs + chorizo

Eggs are a comforting choice for supper. I always feel like it’s a little retro to crack an egg at teatime, evoking a ham, egg and chips scenario. This week, I’ve soft-boiled an egg and served it with crumbled chorizo on toast.  I try to use organic eggs when I can because I believe the birds are treated better and, to me, that makes their eggs taste richer.

Egg & Chorizo


Serves 1 (easily doubled)

Prep Time: 15 minutes

Cooking Time: 10 minutes


100g of chorizo (we like Gubbeen Smokehouse chorizo)

2 organic eggs

2 slices of crusty bread, to toast



A few leaves of fresh basil


  1. Remove the outer skin from the chorizo. Roughly chop or use your hand to crumble the chorizo into small pieces. Fry over a medium to high heat until cooked through and releasing oils.
  1. Meanwhile, bring a saucepan of water to the boil. Carefully place the egg in the water and boil for 6 minutes. Remove from the hot water and rinse under cold water to stop it from cooking further.
  1. Toast the slices of bread.
  1. Carefully peel the eggs. Remember, these are soft-boiled eggs so they need a bit of extra care.
  1. Divide the crumbled chorizo between the two slices of toast. Slice the eggs and place them on top of the chorizo. Top with a pinch of salt and pepper. Finish with a few torn leaves of fresh basil.

 This recipe first appeared in The Irish Independent on June 25th 


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