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Guest Post: Harissa Chorizo Egg Crepes

Posted on July 24th, by Ellie Conway in Recipes. 2 comments

Guest Post: Harissa Chorizo Egg Crepes

This is a guest post by Irena Macri from Eat Drink Paleo. Irena, is “a digital professional turned full time kitchen goddess”. Originally from Ukraine, Irena moved to Australia at 16 and after years doing the corporate thing – she decided to follow her childhood passion for food and took to inspiring people by sharing her delicious & wholesome paleo meals. Here’s one of our fav’s…

Harissa chorizo egg crepes

This recipe was a bit of an accident. I was tossing up between savoury crepes and a Mexican burrito. This is what I ended up with and luckily it was so delicious, it made it to the Eat Drink Paleo Cookbook.

Contains: Eggs, nightshades, under 30 minutes

Serves 2


  • 2 tbsp olive oil
  • ½ Spanish onion, finely diced
  • ½ red pepper (capsicum/bell pepper), finely diced
  • 1 medium chorizo sausage
  • 6 eggs
  • Pinch of salt
  • Ghee for cooking egg crepes
  • 1 tbsp harissa paste
  • Fresh herbs and avocado to serve


Heat olive oil in a small frying pan. Sauté onion and red peppers for 3–4 minutes or until softened.

Meanwhile, peel the skin off chorizo and cut in chunks. Grind to a mince in a food processor or finely dice with a knife. Add to onion and red peppers together with harissa and cook for 3-4 minutes until browned and slightly caramelized. Remove to a bowl.

Whisk eggs with a pinch of salt. Preheat a frying pan with half a teaspoon of ghee on medium heat for 30 seconds. Ladle just enough egg mixture to coat the bottom of the pan. Using the handle, swirl the egg around to form a thin crepe like pancakes. Cook for 1 minute. Run a spatula around the outside of the crepe as it cooks to loosen it. Gently lift the crepe up and flip it over, you might not even need to do that if it’s thin enough to cook through from the bottom. Slide the crepe on a plate and repeat the same with the remaining mixture.

Fold a couple of tablespoons of cooked chorizo mixture inside the crepe like in a parcel and serve with fresh coriander and avocado.

Cook’s note: Chorizo is a smoked Spanish sausage made with pork, lots of paprika, garlic and other spices. Look for good quality chorizo made with natural ingredients. Harissa is a spicy chili sauce originating in northern Africa. You can make it yourself or use a good quality store-bought harissa.    

For more delicious recipes from Irena Marci, check out her Eat Drink Paleo Cookbook or her website.

harissa chorizo eggs

harissa chorizo eggs

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