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Chorizo Tomato Scrambled Eggs

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
2 servings
Breakfast Brunch
Chorizo Tomato Scrambled Eggs
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
  • 1/4 teaspoon hot paprika, or to taste
Instructions
1
Heat a generous amount of olive oil in a large skillet over a moderately high heat setting. Introduce the spicy chorizo into the pan; allow it to develop a light golden crust, approximately 2 minutes have passed. Add halved cherry tomatoes into the skillet; sprinkle a small amount of salt over them for added flavor. Continue to cook and gently stir the mixture until the tomatoes have broken down, releasing their natural juices, which should take around 5 minutes.
2
In a separate, small bowl, whisk together eggs; add a pinch of salt and a few grinds of black pepper to enhance their flavor. Introduce the egg mixture into the skillet, stirring gently to distribute it evenly. Gradually decrease the heat to a lower setting; continue to cook and stir until the eggs have reached the desired consistency, taking around 3 to 5 minutes.