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Chorizo and Egg Scramble

Chorizo and Egg Scramble

Chorizo and Egg Scramble

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
large skillet
2
cutting board
3
chef's knife
4
measuring cups
5
measuring spoons
6
whisk
7
spatula
8
medium bowl

Ingredients

Protein

  • 1
    4 large eggs
  • 2
    4 oz chorizo

Vegetables

  • 1
    0.25 medium onion
  • 2
    0.5 bell pepper

Dairy

  • 1
    1 tbsp tbsp milk or cream
  • 2
    1 oz oz shredded cheese

Seasoning

  • 1
    0.25 tsp tsp salt
  • 2
    0.25 tsp tsp black pepper
  • 3
    0.25 tsp tsp paprika

Fat

  • 1
    1 tbsp tbsp olive oil

Directions

1

Prepare Vegetables

Finely chop the onion and bell pepper. Set aside.

2

Prepare Chorizo

Remove chorizo from its casing and crumble it into small pieces.

3

Cook Chorizo

Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and slightly crispy, about 5-7 minutes. Remove chorizo and set aside.

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4

Sauté Vegetables

Add chopped onions and bell peppers to the skillet. Sauté until softened, about 5 minutes. Stir frequently to prevent sticking. The onions should turn translucent and peppers should soften and slightly sweeten.

5

Whisk Eggs

In a medium bowl, whisk together eggs, milk or cream, salt, pepper, and paprika until well combined.

6

Combine Ingredients

Add the cooked chorizo back to the skillet with the vegetables. Reduce heat to low.

7

Scramble Eggs

Pour the whisked eggs into the skillet with the chorizo and vegetables. Let the eggs set at the bottom for about 30 seconds, then gently begin to scramble with a spatula, moving the cooked egg from the edges towards the center and tilting the pan to allow the raw egg to flow to the edge of the pan. Continue until the eggs are mostly set but still slightly moist, approximately 3-5 minutes.

8

Add Cheese

Sprinkle the shredded cheese over the scramble. Cover the skillet and let the cheese melt for about 1 minute. Remove from heat.

9

Serve

Serve the chorizo and egg scramble immediately while hot. Garnish with a sprinkle of paprika or fresh herbs, if desired. Serve with a side of toast or tortillas for a heartier meal. Be careful, the pan and food will be hot.

Recipe Tips

  • For best flavor, use fresh, high-quality chorizo. Look for chorizo that is firm and has a rich, smoky aroma.
  • Adjust the amount of milk or cream to your preference for a creamier or lighter texture.
  • Do not overcook the eggs. They should be moist and slightly runny when removed from heat.
  • If you don’t have a skillet, use a large pan.
  • To make the cleanup easier, you can use a non-stick skillet.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Ensure food is heated to 165 degrees F before serving.
  • Wash all produce before use to remove any soil or contaminants.
  • Make sure all surfaces used are clean before cooking and after to avoid cross-contamination.

Nutrition Facts (per serving)

Calories

520 kcal

Carbs

10g

Protein

35g

Fat

37g

Fiber

2g

Sugar

4g

Sat. Fat

15g

Sodium

1000mg

Cholesterol

500mg

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