Spanish Chorizo and Tomato Scrambled Eggs

Spanish Chorizo and Tomato Scrambled Eggs

This Spanish-style scrambled egg recipe is great for brunch — cherry tomatoes and chorizo are sautéed in olive oil, then topped with eggs and hot paprika.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
474 Calories

Recipe Instructions

Step 1
Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
Step 2
Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add eggs to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.

Ingredients

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

Categories

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