Spanish Scrambled Eggs with Chorizo and Tomatoes in a Pan Recipe
These scrambled eggs are like a little Spanish brunch in one pan: chunks of chorizo, juicy tomatoes, and delicate eggs. In Spanish homes, similar dishes appear on weekend mornings, when no one is in a hurry and you can sit down at the table in peace. It’s something between scrambled eggs and shakshuka, but with a distinctly Spanish accent of sausage and paprika.
A simple one-pan dish that combines the comfort of scrambled eggs with the bold flavors of Spanish chorizo and smoked paprika. It’s quick enough for a lazy weekend breakfast, but flavorful enough to feel like a special brunch.
Chef's tips
Use good-quality chorizo, as it provides most of the flavor and seasoning for the dish. Don’t overcook the eggs – take the pan off the heat while they are still slightly creamy, as they will continue to set from the residual heat. If your tomatoes are very watery, cook them a bit longer before adding the eggs so the mixture doesn’t become too runny.
How to serve
Serve straight from the pan with toasted rustic bread or a crusty baguette. It pairs well with a simple green salad, roasted peppers, or marinated olives for a more substantial brunch spread. A glass of freshly squeezed orange juice or a café con leche will complete the Spanish vibe.
Ingredients
- egg size M - 4 pieces
- chorizo cut into small slices or half-slices - 80 g
- tomato ripe, diced - 2 pieces
- onion finely diced - 0.5 pieces
- olive oil for frying - 1 tablespoon
- sweet smoked paprika optional, for a stronger flavor - 0.5 teaspoons
- salt to taste, carefully because chorizo is salty
- black pepper to taste
- chives chopped, for serving - 2 tablespoons
- bread for serving, preferably toasted - 2 slices
Preparation
- Heat the olive oil in a medium pan over medium heat. Add the chorizo slices and fry for 3–4 minutes, until the sausage is lightly browned and some of the fat has rendered out.
- Add the chopped onion to the chorizo and fry for 3–4 minutes, stirring, until it softens and turns lightly golden.
- Add the diced tomatoes and, if using, the smoked paprika. Fry for 3–4 minutes, until the tomatoes soften slightly and some of the juices evaporate, but they are still juicy.
- In a small bowl, lightly beat the eggs with a fork, just until the whites and yolks are combined. Do not whip them until foamy.
- Reduce the heat under the pan to medium-low. Pour the eggs into the pan and gently stir with a wooden spoon or silicone spatula, moving the egg mixture from the edges toward the center.
- Cook the scrambled eggs for 2–3 minutes, until the eggs are set but still slightly creamy and moist. Remove the pan from the heat before the eggs dry out completely – they will continue to cook from the residual heat of the pan.
- Season the scrambled eggs with salt (carefully) and pepper. Sprinkle with chopped chives and serve immediately with toasted bread.
Storage
No storage information available for this dish.
This is one of those recipes that feels like a mini trip to Spain without leaving your kitchen. The smoky aroma of chorizo and paprika fills the whole house, and the dish comes together in just a few minutes. It’s perfect for slow weekend mornings when you want something more exciting than plain scrambled eggs, but still easy and relaxed.
