Spanish-Style Scrambled Eggs with Chorizo and Peppers
70% authentic · Spanish-inspired
A flavorful twist on scrambled eggs, incorporating spicy chorizo, sweet bell peppers, and onions for a hearty and vibrant breakfast or brunch dish.
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Ingredients
- Eggs8 large
- Spanish Chorizo4 oz, diced
- Red Bell Pepper1/2, diced
- Onion1/4, finely chopped
- Milk or Water2 tablespoons
- Olive Oil1 tablespoon
- Saltto taste
- Black Pepperto taste
- Fresh Parsley1 tablespoon, chopped
Steps
- 1
Heat 1 tablespoon of olive oil in a сковорода or чугунная сковорода over medium heat. Add the diced chorizo and cook until browned and slightly crispy, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 2
Add the diced red bell pepper and chopped onion to the same skillet. Sauté until softened, about 5 minutes.
- 3
While the vegetables cook, whisk the eggs with milk or water, salt, and pepper in a bowl.
- 4
Return the cooked chorizo to the skillet with the vegetables. Stir to combine.
- 5
Pour the egg mixture over the chorizo and vegetables. Cook over medium-low heat, stirring gently and folding the eggs as they set, until cooked through but still moist, about 4-6 minutes.
- 6
Stir in the chopped fresh parsley just before serving.
- 7
Serve hot.
