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Chorizo with scrambled eggs by Matt Preston
Chorizo with scrambled eggs by Matt Preston
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Creamy scrambled eggs with crispy chorizo - a delicious and hearty breakfast option.
Ingredients:
  • 8 eggs
  • 2 chorizo
  • 1 red capsicum, deseeded and diced
  • 4 soft tortillas
  • Paprika
  • 1 jalapeno, deseeded and sliced
  • 1 serrano chilli, deseeded and sliced
  • 2 spring onions, sliced
  • Bunch fresh coriander
Instructions:
  • Crack the eggs into a warm pan, stir gently, and season with salt and pepper.
  • Set the pan over gentle heat and stir occasionally. Achieve perfect, velvety scrambled eggs without excessive cream and butter by cooking them slowly on low to medium heat. As the eggs cook, chop the chorizo into 2cm pieces.
  • Inspect the eggs and gently fold in the diced red bell pepper.
  • Fry the chorizo in a dry pan until crispy, then transfer to a paper towel to drain. Occasionally stir the eggs while cooking the chorizo.
  • Once the eggs are scrambled to your preference, take the pan off the heat. Heat the tortillas in the microwave for 20 seconds. Put a warm tortilla on one side of the plate and fill half of it with the scrambled eggs.
  • Sprinkle chorizo chunks and a pinch of paprika on top. Garnish with sliced chillies, spring onions, and chopped coriander leaf.

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