Chorizo and scrambled eggs

Chorizo and scrambled eggs

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.

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

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
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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.

Nutrition

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

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