For an extra layer of flavor, consider using homemade sofrito. Its rich, concentrated flavors will elevate the paella to new heights. If you don't have saffron threads on hand, a pinch of turmeric can add a similar color and earthy note. Adjust the cooking time based on your preference for egg yolk consistency. For runnier yolks, reduce the simmering time by a few minutes.
Breakfast Paella
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS6
Wake up your taste buds with this vibrant and flavorful Breakfast Paella! A delightful twist on the classic Spanish dish, featuring smoky chorizo, sweet bell peppers, and a medley of savory ingredients, all crowned with perfectly cooked eggs. It's a guaranteed crowd-pleaser for brunch or a special breakfast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol198 mg
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Fiber10 g
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Protein22 g
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Saturated Fat5 g
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Sodium1029 mg
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften (about 5 minutes). Add minced garlic and cook until fragrant (about 30 seconds). Incorporate rice, salt, smoked paprika, and saffron. Continue cooking, stirring often, until the rice is lightly toasted (about 1 minute).
02
StepPour in chicken broth, kidney beans, sofrito, olives, and add bay leaves. Bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer gently, shaking the pan occasionally (do not stir), until the rice is almost cooked but still slightly firm to the bite (about 12 to 15 minutes). Remove and discard bay leaves.
03
StepGently fold in frozen peas, being careful not to disturb the bottom layer of rice. Create four indentations in the rice mixture. Carefully crack one egg into each indentation. Cover and simmer until the egg whites are set and the yolks are thickened to your liking (about 7 to 10 minutes). Garnish with freshly chopped parsley and serve immediately with lemon wedges, if desired.
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RECIPE REVIEWS
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Bret Kautzer
Jun 30, 2025I made this for brunch and everyone loved it. The eggs were perfectly cooked.
Brown Bruen
Jun 30, 2025Easy to follow recipe and a great way to use up leftover ingredients.
Brent Kozey
Jun 30, 2025This was a fantastic breakfast! The chorizo added such a wonderful smoky flavor.
Eldora Mccullough
Jun 29, 2025The sofrito really makes a difference in this dish. I highly recommend making your own.
Jany Smitham
Jun 29, 2025I added some artichoke hearts and it was delicious!
Craig Wolff
Jun 29, 2025My family requests this every weekend now!