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Chorizo And Eggs

This Chorizo And Eggs dish is bursting with flavor! Spicy chorizo mixed with fluffy scrambled eggs makes for a hearty breakfast.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Spanish
Keyword: Easy, Hearty, Quick
Servings: 2 servings

Ingredients

  • 6 ounces Spanish chorizo fresh, packed with spices
  • 1 small onion finely diced
  • 1 small red bell pepper diced
  • 1 clove garlic minced
  • 4 large eggs farm-fresh
  • Salt and pepper to taste
  • 1-2 teaspoons milk (optional, for creamier eggs)
  • 1 tablespoon fresh parsley or cilantro chopped, for garnish

Instructions

  • Step 1: Sauté the Vegetables. Heat the non-stick skillet over medium heat. Add the diced onion and bell pepper, sautéing for 3-5 minutes until translucent. Add garlic and cook for 30 seconds.
  • Step 2: Cook the Chorizo. Add crumbled chorizo and cook for 5-7 minutes until browned and cooked through.
  • Step 3: Prepare the Eggs. In a mixing bowl, crack the eggs and whisk with optional milk, salt, and pepper.
  • Step 4: Scramble the Eggs. Reduce heat to low, pour egg mixture into the skillet, and stir gently until just set, about 3-4 minutes.
  • Step 5: Garnish and Serve. Sprinkle with fresh parsley or cilantro and serve warm with toast or tortillas.

Equipment

  • Non-stick Skillet
  • Spatula
  • Knife and cutting board
  • Mixing Bowl

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Reheat gently in a skillet over low heat to avoid rubbery eggs.
  • Experiment with seasonal veggies for a twist on this classic dish.