SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS
A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!
Provided by Diana Moutsopoulos
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 5 g, Cholesterol 409.4 mg, Fat 40 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.1 g, Sodium 749.4 mg, Sugar 0.8 g
CHORIZO EGG CASSEROLE
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
SPANISH EGGS WITH CHORIZO & PEPPERS
You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
Provided by Good Food team
Categories Breakfast, Brunch, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
TORTILLA ESPANOLA WITH CHORIZO
Diced chorizo contributes a spicy note to tortilla espanola, a classic Spanish egg dish with potatoes and onion often served warm as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
- Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
- Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.
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SPANISH-STYLE SCRAMBLED EGGS RECIPE - NEAL FRASER - FOOD …
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- Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise 3/4 inch thick.
- In a large nonstick skillet, heat the oil until shimmering. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes. Season with salt and pepper. Add the chorizo and ham and cook over moderately high heat, stirring occasionally, until the ham is crisp, about 2 minutes. Stir in the piquillo peppers and cook for 1 minute.
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- Preheat the oven to 375°F. Heat a 12” cast-iron skillet over medium heat. Add enough olive oil to just coat the bottom. Once hot, add the chorizo. Break up the chorizo into small pieces and sear until brown on all sides, stirring often. Transfer the chorizo to a plate.
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- Heat a medium-size skillet at medium high heat. While the skillet is getting hot, crumble the chorizo apart to help you cook it evenly. You can also do this once the chorizo is already cooking in the frying pan.
- Add the crumbled chorizo and cook evenly. The time you will cook the chorizo for will be about 4 minutes. If you still have pieces of chorizo that are bigger than others, try to break them apart with a wooden spoon to make them small. This will help them cook evenly.
- Once the chorizo is cooked, crack the eggs and add them to the frying pan, but do not stir them at first. Season the eggs and chorizo with salt. Wait for about one minute, then proceed to scramble the eggs. Gently stir the eggs to combine them with the chorizo. Keep cooking and stirring until the eggs are done to your liking. I like my eggs cooked tender, and that takes less than 2 minutes.
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