Spanish Chorizo and Tomato Scrambled Eggs Recipe

"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!"


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  • 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
  • 1/4 teaspoon hot paprika, or to taste (optional)
  • Directions

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    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.
    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.

    Nutrition Facts

    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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