Chorizo Scrambled Eggs
These chorizo scrambled eggs are rich in flavour with a silky smooth texture. The perfect way to take your scrambled eggs to the next level!
Servings: 2
Cost: £2 / $2.50
Equipment
- Medium/Large Frying Pan & Wooden Spoon
- Jug (to beat eggs)
- Spatula
- Sharp Knife & Chopping Board
Ingredients
- 5 large Eggs, beaten
- 3oz / 85g Chorizo, sliced into rounds then quartered
- 1 small/medium Onion, finely diced
- 1 Mild Red Chilli, deseeded & finely diced
- 1 tbsp Butter
- 2 pinches of Smoked Paprika, to serve
- pinch of Salt, or to taste
Instructions
- In a pan over medium heat melt in your butter, then add onion and chilli. Fry until they begin to brown and soften, then add in your chorizo. Continue frying for another 1-2mins, then turn down the heat as low as it'll go.
- Once the oil has completely stopped sizzling, pour in your beaten eggs. Give them an initial stir with a spatula to keep the egg from catching on the pan. Season with a pinch of salt.
- Keep gently stirring the eggs over very low heat until small curds start to form. At this point stir in a circular motion to form larger curds. Once the eggs start turning from a watery consistency to a thicker, custardy texture with curds forming, take it off the heat. This process should take between 10-15mins. Don't be tempted to crank up the heat - low and slow wins the race in this case.
- Finish with a couple of pinches of smoked paprika and serve up! (serving suggestions in notes).
Video
Notes
a) Chorizo Scrambled Eggs on Toast - If I'm serving these on toast I'll do 2 large slices (1 per person). I usually add a few pinches of fresh parsley or chives if I've got them on hand, certainly not a deal breaker at all.
b) Chorizo Scrambled Eggs Quesadillas - These also work great in a breakfast style quesadilla. You'll get 4 mini ones (6" tortillas) or 2 large ones. At it's most basic just add eggs to half the tortilla wrap, top with cheese (Monterey Jack works great), fold over and lightly brush both sides with oil. Fry over medium-high heat until crispy both sides. Important to slightly undercook the eggs for this as they continue cooking in the quesadilla. Feel free to bulk them out with black beans, avocado etc.
c) Texture - The reason for cooking low and slow is so you get a gorgeous creamy, silky texture. It really compliments the warms rich flavours in the chorizo. You want to ever so slightly undercook them in all cases as they will continue to cook when removed from heat.
d) Calories - Just for the eggs themselves shared between 2 people.
Nutrition
Calories: 431kcal | Carbohydrates: 7.02g | Protein: 27.01g | Fat: 32.18g | Saturated Fat: 12.456g | Polyunsaturated Fat: 4.076g | Monounsaturated Fat: 13.529g | Trans Fat: 0.048g | Cholesterol: 510mg | Sodium: 738mg | Potassium: 474mg | Fiber: 1g | Sugar: 3.15g | Vitamin A: 1083IU | Vitamin C: 34.9mg | Calcium: 88mg | Iron: 3.28mg