Best Scrambled Eggs With Chorizo Recipes

SCRAMBLED EGGS WITH CHORIZO SAUSAGE

Steps:

• In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
• Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Heat 2 tablespoons olive oil in a large, heavy based pan.
• Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes).
• Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting.
• Add another tablespoon of oil to pan.
• Add chopped chorizo and cook for 5 minutes to release flavours.
• Add the sausage to onion and capsicum mixture.
• Add butter to pan and melt.
• Season the eggs with salt and black pepper.
• Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook).
• Return vegetables and sausage to pan and stir through with basil.
• Serve with hot toast.

POTATO CHIP SCRAMBLED EGGS WITH CHORIZO

Steps:

• Whisk the eggs and cream in a large bowl until combined and set aside.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
• Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
• Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.

SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS

Steps:

• Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
• Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
• Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.

CHORIZO SCRAMBLED EGGS

Steps:

• Remove casings from sausage. In 10- or 12-inch skillet, cook sausage over medium heat about 5 minutes, stirring and breaking up sausage, until no longer pink.
• In medium bowl, beat eggs with whisk until blended. Add to chorizo in skillet; stir. Cook about 4 minutes, stirring constantly, until eggs are scrambled and set.
• Spread butter on toasted slices of bread; place toast on individual plates. Spoon eggs and sausage over toast. Sprinkle with cilantro.

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
• Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

CHORIZO SCRAMBLED EGGS

Steps:

• If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
• Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.
• Available at Latino markets.