Chorizo Scrambled Eggs

Name: Chorizo Scrambled Eggs
Yield: Serves 4
Ingredients: fried potatoes, to serve (optional); 2 tablespoons roughly chopped flat-leaf parsley; 200 g/7 oz soft picante chorizo, sliced into 1 cm/½ inch thick pieces; olive oil, for frying; sea salt and freshly ground pepper; 8 eggs, beaten; 4 tablespoons diced stale white bread; ½ teaspoon dried red chilli flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

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.

Ingredients

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

Method

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