Spanish Scrambled Eggs with Chorizo and Mushrooms Recipe
Hearty scrambled eggs with chorizo and mushrooms make a breakfast that can easily stand in for an early lunch. In Spanish bars, similar dishes appear as “huevos rotos” or various versions of eggs with sausage, served with bread and coffee. It’s a great idea for a lazy weekend when you’re craving something more substantial than a simple sandwich.
This recipe combines the richness of Spanish chorizo with tender mushrooms and creamy eggs, inspired by classic bar-style huevos rotos. It turns a simple scrambled egg into a satisfying, flavor-packed meal that works for both breakfast and brunch.
Chef's tips
Use good-quality chorizo, as its flavor and paprika-rich fat are key to the whole dish. Don’t rush the onions – letting them soften properly adds sweetness that balances the spicy sausage. Keep the heat moderate when adding the eggs so they stay soft and creamy rather than dry.
How to serve
Serve straight from the pan with warm baguette, country-style bread, or toast to soak up the flavorful juices. A simple tomato salad or a few slices of fresh tomato on the side work very well. Pair with strong coffee, café con leche, or black tea.
Ingredients
- egg - 4 piece
- chorizo - 80 g
- button mushrooms - 150 g
- onion - 0.5 piece
- olive oil - 1 tablespoon
- milk - 2 tablespoon
- fresh parsley chopped - 1 tablespoon
- salt
- black pepper freshly ground
Preparation
- Clean the mushrooms and slice them, then finely dice the onion.
- Slice the chorizo into thin half-moons.
- Heat the olive oil in a pan over medium heat, add the onion and cook for 3–4 minutes until softened and slightly translucent.
- Add the chorizo and fry for 2–3 minutes, until it starts to brown and releases its red fat.
- Add the mushrooms, lightly season with salt and cook for 4–5 minutes, stirring, until they soften and most of their moisture evaporates.
- In a bowl, whisk the eggs with the milk, then add a pinch of salt and pepper.
- Reduce the heat under the pan to medium-low and pour the egg mixture over the chorizo and mushrooms.
- Gently stir with a wooden spoon or spatula, scraping the eggs from the bottom of the pan, for 3–4 minutes, until the scrambled eggs are set but still slightly creamy.
- Remove the pan from the heat, sprinkle with chopped parsley and serve immediately.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce i podgrzej krótko na patelni z odrobiną oliwy, ale konsystencja będzie już bardziej sucha.
