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SPANISH CHORIZO AND SCRAMBLED EGG BRUNCH

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

SPANISH CHORIZO AND SCRAMBLED EGG BRUNCH
SpanishChorizoConsortium

Ingredients

Serves: 2

Main

  • 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

Salsa

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

Method

SPANISH CHORIZO AND SCRAMBLED EGG BRUNCH is a community recipe submitted by SpanishChorizoConsortium and has not been tested by Nigella.com 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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