Spanish Scrambled Eggs with Chorizo and Tomatoes in a Pan Recipe
These scrambled eggs are like a little Spanish brunch in one pan: chunks of chorizo, juicy tomatoes, and delicate eggs. In Spanish homes, similar dishes appear on weekend mornings, when no one is in a hurry and you can sit down at the table in peace. It’s something between scrambled eggs and shakshuka, but with a distinctly Spanish accent of sausage and paprika.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
2
Ingredients
- egg size M - 4 pieces
- chorizo cut into small slices or half-slices - 80 g
- tomato ripe, diced - 2 pieces
- onion finely diced - 0.5 pieces
- olive oil for frying - 1 tablespoon
- sweet smoked paprika optional, for a stronger flavor - 0.5 teaspoons
- salt to taste, carefully because chorizo is salty
- black pepper to taste
- chives chopped, for serving - 2 tablespoons
- bread for serving, preferably toasted - 2 slices
Main Ingredient:
egg
Preparation
- Heat the olive oil in a medium pan over medium heat. Add the chorizo slices and fry for 3–4 minutes, until the sausage is lightly browned and some of the fat has rendered out.
- Add the chopped onion to the chorizo and fry for 3–4 minutes, stirring, until it softens and turns lightly golden.
- Add the diced tomatoes and, if using, the smoked paprika. Fry for 3–4 minutes, until the tomatoes soften slightly and some of the juices evaporate, but they are still juicy.
- In a small bowl, lightly beat the eggs with a fork, just until the whites and yolks are combined. Do not whip them until foamy.
- Reduce the heat under the pan to medium-low. Pour the eggs into the pan and gently stir with a wooden spoon or silicone spatula, moving the egg mixture from the edges toward the center.
- Cook the scrambled eggs for 2–3 minutes, until the eggs are set but still slightly creamy and moist. Remove the pan from the heat before the eggs dry out completely – they will continue to cook from the residual heat of the pan.
- Season the scrambled eggs with salt (carefully) and pepper. Sprinkle with chopped chives and serve immediately with toasted bread.
Storage
In fridge:
1 days
Freezing:
No
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, możesz przechować ją w lodówce do następnego dnia i krótko podgrzać na patelni na małym ogniu, ale będzie bardziej ścięta.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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