Spanish Chorizo and Tomato Scrambled Eggs recipe
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- 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 eggs, beaten ¼ teaspoon hot paprika, or to taste
Nutrition Info
- 473.6 caloriescarbohydrate: 5 gcholesterol: 409.4 mgfat: 40 gfiber: 0.8 gprotein: 23.5 gsaturatedFat: 11.1 gservingSize: -sodium: 749.4 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Spanish Chorizo and Tomato Scrambled Eggs
Directions
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Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.