Chorizo Scrambled Eggs

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

This is all about texture and contrast. Frazzled chorizo, crisp bread and wobbling, just set egg. A Spanish classic.


  • 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