Spanish Chorizo and Tomato Scrambled Eggs

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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!



Step: 1

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.

Step: 2

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.


Per Serving: 474 calories; protein 23.5g; carbohydrates 5g; fat 40g; cholesterol 409.4mg; sodium 749.4mg.

Eating best breakfast to start the day had become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me energy to make on the morning. The sweetness is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your digestive system and make keep you feeling full all day , and not want likely grab a side food out of the vending machine before break .

Make fruit a at 7.00 clock habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the bench next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.

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