Chorizo and scrambled eggs
- February 2013
- Serves 6
- 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.
- 28.1g (11.9g saturated)
- 11.3g (4.2g sugars)
- 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
- 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.
- 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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