Spanish Chorizo and Tomato Scrambled Eggs
Recipe information
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Cooking:
10 min.
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Servings per container:
2
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Source:

Ingredients for - Spanish Chorizo and Tomato Scrambled Eggs

1. Extra virgin olive oil - 2 tablespoons
2. Cured Spanish chorizo, chopped - 6 slices
3. Halved cherry tomatoes - 1 cup
4. Salt and ground black pepper to taste - 1 cup
5. Eggs, beaten - 4
6. Hot paprika, or to taste (Optional) - ¼ teaspoon

How to cook deliciously - Spanish Chorizo and Tomato Scrambled Eggs

1. Stage

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. Stage

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.