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Spanish Chorizo and Tomato Scrambled Eggs
Spanish Chorizo and Tomato Scrambled Eggs
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Brunch-ready Spanish scrambled eggs with sautéed cherry tomatoes, chorizo, and hot paprika in olive oil.
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
  • 0.25 teaspoon hot paprika, or to taste
Instructions:
  • In a skillet over medium-high heat, sizzle chorizo in olive oil until slightly crispy, about 2 minutes. Toss in cherry tomatoes, add a pinch of salt, and cook until tomatoes become juicy and tender, about 5 minutes.
  • Whisk eggs with a pinch of salt, pepper, and paprika in a small bowl. Gently fold the seasoned eggs into the tomato mixture in the skillet. Cook over medium-low heat, stirring constantly, until the eggs are cooked through, about 3 to 5 minutes.

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