"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!"
- 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.
Per Serving: 474 calories;40 g fat;5 g carbohydrates;23.5 g protein;409 mg cholesterol;749 mg sodium.Full nutrition
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