Spanish Chorizo and Tomato Scrambled Eggs
Description
This Spanish-style scrambled egg recipe is great for brunch — cherry tomatoes and chorizo are sautéed in olive oil, then topped with eggs and hot paprika.
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
Directions
1
Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
2
Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add eggs to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.