Chorizo and scrambled eggs

Chorizo and scrambled eggs
  • Serves icon Serves 6
  • Time icon 30-35 minutes

Chorizo and scrambled eggs is a classic brunch combination. We’ve added cheese, onion and fresh herbs to make this a quick recipe filling enough for lunch or dinner too.

Nutrition: per serving

Calories
375kcals
Fat
28.1g (11.9g saturated)
Protein
20.9g
Carbohydrates
11.3g (4.2g sugars)
Fibre
1g
Salt
1.3g
Calories
375kcals
Fat
28.1g (11.9g saturated)
Protein
20.9g
Carbohydrates
11.3g (4.2g sugars)
Fibre
1g
Salt
1.3g

Ingredients

  • A drizzle of olive oil
  • 1 red onion
  • 250g cooking chorizo
  • Handful of chopped fresh flat leaf parsley
  • Knob of butter
  • 6 medium free-range eggs
  • Splash of milk
  • Grated cheddar
  • Sliced spring onion

Method

  1. Heat a drizzle of olive oil in a frying pan, then cook 1 red onion, sliced, over a medium heat for 10 minutes. Remove to a bowl. In the same pan, fry 250g cooking chorizo, skinned and crumbled, for 15 minutes or until cooked, then add to the onion with a handful of chopped fresh flatleaf parsley.
  2. In a pan, melt a knob of butter, then add 6 medium free-range eggs, beaten, and a splash of milk. Season. Cook gently, stirring, until just set. Divide the egg and chorizo then serve scattered with grated cheddar and sliced spring onion.

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