Spanish Scrambled Eggs with Chorizo and Green Pepper on Toast Recipe
These scrambled eggs are like breakfast in a Spanish bar: spicy chorizo, green pepper and soft eggs served on crunchy toast. It’s a bit like an English breakfast, but instead of beans and bacon you get Spanish sausage and plenty of olive oil. Perfect for a lazy weekend when you have time to sit down and enjoy your meal.
This recipe combines the comfort of classic scrambled eggs with the bold flavors of Spanish chorizo and plenty of olive oil. Serving it on crunchy toast makes it feel like a hearty breakfast from a small Spanish bar, yet it’s quick and easy enough for a relaxed weekend morning at home.
Chef's tips
Use good-quality chorizo, as it provides most of the flavor and the characteristic red fat that coats the eggs. Don’t overcook the eggs—take them off the heat while they are still slightly creamy, as they will continue to set in the pan. If your chorizo is very fatty, you can reduce the amount of olive oil slightly.
How to serve
Serve the scrambled eggs piled generously on warm toast, with a side of sliced tomatoes, olives, or a simple green salad. For a more substantial meal, add a few fried potatoes or roasted vegetables. A strong espresso or café con leche will complete the Spanish bar vibe.
Ingredients
- egg - 4 pieces
- chorizo raw or semi-dry sausage, sliced into half-moons - 80 g
- green bell pepper diced small - 1 piece
- onion finely chopped - 0.5 pieces
- olive oil - 1 tablespoon
- milk optional, for fluffier scrambled eggs - 2 tablespoons
- salt to taste, carefully, as chorizo is salty -
- black pepper to taste -
- wheat bread for toast - 4 slices
Preparation
- Wash the pepper, remove the core and seeds, and dice it small. Finely chop the onion. Slice the chorizo into half-moons.
- Heat the olive oil in a medium frying pan over medium heat. Add the chorizo and fry for 2–3 minutes, until it starts to brown lightly and releases its red fat.
- Add the onion and pepper and fry for 4–5 minutes, stirring, until the vegetables soften and the onion becomes slightly translucent.
- In a bowl, whisk the eggs with the milk (if using), then add a pinch of salt and pepper.
- Reduce the heat under the pan to medium-low. Pour the egg mixture over the chorizo and vegetables. Gently stir with a wooden spoon or silicone spatula, pulling the eggs from the edges toward the center.
- Cook for 3–4 minutes, until the eggs are set but still slightly creamy. Remove the pan from the heat just before they are fully set, as the eggs will continue to cook from the residual heat of the pan.
- Meanwhile, toast the bread slices in a toaster or on a dry pan until golden and crispy.
- Arrange the toast on plates and spoon the hot scrambled eggs with chorizo and pepper over the top. Serve immediately.
Storage
Jajecznica najlepiej smakuje świeża. Jeśli coś zostanie, przechowuj w lodówce i delikatnie podgrzej na patelni na małym ogniu, dodając odrobinę mleka lub wody, aby nie wyschła.
