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A community recipe by

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Perfect for a tasty brunch, breakfast or lunch, Spanish chorizo adds a spicy hit to scrambled eggs.



Serves: 2


  • 80 grams chorizo labelled with the Consorcio del Chorizo Español seal, sliced
  • 1 small red pepper deseeded and chopped
  • 1 small red onion finely chopped
  • 1 handful baby spinach
  • 1 tablespoon olive oil
  • 4 eggs beaten
  • 3 tablespoons milk
  • black pepper Freshly ground


  • 3 tablespoons fresh coriander chopped
  • 1 small red onion finely chopped
  • 2 teaspoons red chillies finely sliced
  • 1 lime juice
  • limes wedges
  • fresh coriander sprigs


SPANISH CHORIZO AND SCRAMBLED EGG BRUNCH is a community recipe submitted by SpanishChorizoConsortium and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Make the salsa by mixing together the coriander, onion, lime juice and chilli.
  2. Cook the chorizo with the pepper and red onion in a non-stick frying pan over a medium heat for 3-4 minutes, without adding extra oil. Add the spinach and stir until wilted.
  3. Sprinkle one side of the sourdough slices with a little olive oil, then grill or char-grill until lightly browned.
  4. Beat the eggs and milk together and add to the chorizo mixture. Season with black pepper. Cook, stirring, until lightly set – about 1-2 minutes. Serve on the toast with the salsa, garnished with lime wedges and coriander sprigs.

Cook’s tip: When time is short, make a really simple version with Spanish chorizo cooked with eggs and a splash of milk.

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What 2 Others have said

  • Do you toast both sides of the sourdough slices, or just the oiled side?

    If just one side toasted, do you serve the eggs on the toasted or untoasted side?

    Posted by tigromm on 15th November 2021
  • This looks very 'bueno'!

    Posted by Clairette on 12th January 2021
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