Description
A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, 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 eggs, beaten
- ΒΌ teaspoon hot paprika, or to taste (Optional)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2