Chorizo Scrambled Eggs

• olive oil, for frying
• 200 g/7 oz soft picante chorizo, sliced into 1 cm/½ inch thick pieces
• 4

Heat a dash of olive oil in a frying pan and fry the chorizo over a medium–high heat until it begins to crisp. Add the diced bread and fry, stirring from time to time, until brown.

Stir in the eggs, season and add the chilli. Turn the heat down to extremely low and scramble the eggs very slow