Spanish Scrambled Eggs with Chorizo and Peppers Recipe
These scrambled eggs are like a Spanish bar breakfast: eggs, spicy chorizo, peppers, and onion all in one pan. In Spain, similar dishes are often eaten late in the morning with a slice of bread and a small black coffee. The flavors are a bit like shakshuka, but here the eggs are traditionally scrambled, and the whole dish is more “sandwich-friendly.”
A one-pan breakfast that brings the atmosphere of a Spanish bar to your kitchen: smoky chorizo, sweet peppers, and creamy eggs that are perfect for piling onto toasted bread.
Chef's tips
Don’t rush the eggs – medium-low heat and gentle stirring give you a creamy texture instead of dry curds. If your chorizo releases a lot of fat, you can spoon off a little before adding the eggs so the dish doesn’t become too greasy.
How to serve
Serve in the pan placed in the middle of the table so everyone can help themselves, with plenty of toasted rustic bread or baguette. Add olives or a small green salad on the side for a more brunch-style spread.
Ingredients
- egg - 5 piece
- chorizo cut into small half-slices - 80 g
- red bell pepper cut into small cubes - 0.5 piece
- onion finely chopped - 0.5 piece
- olive oil - 1 tablespoon
- milk optional, for fluffier scrambled eggs - 2 tablespoons
- salt to taste
- black pepper to taste
- chives chopped, for sprinkling - 1 tablespoon
- bread for serving, preferably toasted - 4 slices
Preparation
- Crack the eggs into a bowl, add the milk (if using), a pinch of salt and pepper, and whisk with a fork until the whites and yolks are well combined.
- Heat the olive oil in a medium pan over medium heat. Add the chorizo and fry for 2–3 minutes, until it releases its fat and is lightly browned.
- Add the chopped onion and fry for 3–4 minutes, until it softens and becomes slightly translucent. Then add the pepper and cook for another 3–4 minutes, until tender but not mushy.
- Reduce the heat to medium-low. Pour the egg mixture into the pan and gently stir with a silicone spatula or wooden spoon, moving the set parts from the edges toward the center.
- Cook for 3–4 minutes, stirring every few seconds, until the eggs are set but still slightly creamy and moist. Remove the pan from the heat just before they are fully set, as the scrambled eggs will continue to cook from the residual heat of the pan.
- Sprinkle the scrambled eggs with chives and serve immediately with toasted bread.
Storage
Jajecznica najlepiej smakuje od razu, ale można ją przechować w lodówce i zjeść w ciągu dnia, podgrzewając krótko na patelni na małym ogniu.
