Café Cùil Breakfast Stew

Name: Café Cùil Breakfast Stew
Total time: 30 min
Yield: Feeds 4
Cuisine: British
Ingredients: 1 onion, finely chopped; olive oil; 150 g tinned chickpeas, drained; 1 tbsp sweet smoked paprika; 150 g chorizo, sliced into thin wheels; 2 garlic cloves, finely chopped; a few sprigs of thyme, leaves picked from the stems; 4 slices of sourdough, toasted and buttered; sea salt and freshly ground black pepper; 150 g black pudding, cut into 3cm pieces; 4 eggs; a handful of flat-leaf parsley, chopped; 2 medium potatoes, peeled and cut into 3cm pieces; 6–8 cherry tomatoes; 100 ml passata; 300 ml veg stock

Preparation info

Feeds
4

Difficulty
Easy
Ready in
30 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

I know what you’re thinking – stew for breakfast? Just hear me out. When I was in Seville in Spain I ate the most delicious stews made out of beans, chorizo and potato, and I began to wonder why we couldn’t eat stew for brunch. Add an egg and some black pudding and it’s pretty much a full Scottish breakfast.

Ingredients

olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
150

Europe
United Kingdom
Spain
Seville
Stew
Mediterranean
Scotland
Brunch
Breakfast

Method

In a large pot over a medium heat, add a good glug of olive oil followed by the chopped onions and garlic. Sweat, stirring, for 5 to 10 minutes, until the onions are soft and sizzling.
Add your chorizo and cook for another 5 minutes, until the chorizo begins to release its oils.
Next add the paprika, drained chickpeas, potatoes and cherry tomatoes and