A Spanish-style scrambled egg dish, with cherry tomatoes and Spanish chorizo sautéed in olive oil. This is a deliciously different brunch recipe, yet quick enough to make almost any day!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 slices cured Spanish chorizo , chopped
- 1 cup halved cherry tomatoes
- salt and ground black pepper to taste
- 4 large eggs
- 0.25 teaspoons hot paprika , Optional
Instructions
-
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.
-
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.
Nutrition Facts
Per serving
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