Spanish Chorizo and Tomato Scrambled Eggs recipe

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Ingredients

2 tablespoons extra virgin olive oil
6 slices cured Spanish chorizo, chopped
1 cup halved cherry tomatoes
salt and ground black pepper to taste
4 eggs, beaten
¼ teaspoon hot paprika, or to taste

Nutrition Info

473.6 calories
carbohydrate: 5 g
cholesterol: 409.4 mg
fat: 40 g
fiber: 0.8 g
protein: 23.5 g
saturatedFat: 11.1 g
servingSize: -
sodium: 749.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.

  2. Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

Recipe Yield

2 servings

Recipe Note

A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!

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