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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mama Moe's Scalloped Potatoes
Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!
Fresh Cranberry Salsa
A fresh alternative to store-bought cranberry sauce. Quick and easy!
Sweet Potato Butternut Squash Pie
This sweet potato butternut squash pie recipe has a custard-like filling. I love the unique taste. I usually don't measure anything, so I say play with the spices until it tastes right!