SCRAMBLED EGGS WITH CHORIZO
Make and share this Scrambled Eggs With Chorizo recipe from Food.com.
Provided by JustJanS
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a large, heavy based pan.
- Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes).
- Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting.
- Add another tablespoon of oil to pan.
- Add chopped chorizo and cook for 5 minutes to release flavours.
- Add the sausage to onion and capsicum mixture.
- Add butter to pan and melt.
- Season the eggs with salt and black pepper.
- Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook).
- Return vegetables and sausage to pan and stir through with basil.
- Serve with hot toast.
SCRAMBLED EGGS WITH CHORIZO SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
- Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
SCRAMBLED EGGS WITH CHORIZO
Provided by Aida Mollenkamp
Categories main-dish
Time 13m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.
SCRAMBLED EGGS WITH CHORIZO
This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!
Provided by cupcake_sweetie
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
- Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g
CHORIZO SCRAMBLED EGGS
Categories Egg Pork Breakfast Brunch Quick & Easy Sausage Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
- Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.
- Available at Latino markets.
CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS
Categories Cheese Egg Onion Breakfast Brunch Sauté Quick & Easy High Fiber Sausage Cilantro Tortillas Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
- Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
- Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
SCRAMBLED EGG AND CHORIZO QUESADILLA
Make and share this Scrambled Egg and Chorizo Quesadilla recipe from Food.com.
Provided by Ceezie
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tbsp butter in medium skillet over medium heat. Add eggs and cook stirring, until eggs are just set but still a little wet. Remove from heat and set aside. Melt remaining butter in large skillet over medium low heat.
- Put one tortilla in skillet, then spread scrambled eggs, chorizo and cheese on top. Top with remaining tortilla. Cook until cheese melts and tortilla is lightly browned, turning once about 3-4 minutes on each side. Cut into wedges and garnish with avocado, sour cream and salsa.
Nutrition Facts : Calories 1085.5, Fat 78.5, SaturatedFat 33.5, Cholesterol 527.6, Sodium 2243, Carbohydrate 39, Fiber 2.2, Sugar 1.9, Protein 52.8
SPANISH EGGS WITH CHORIZO & PEPPERS
You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
Provided by Good Food team
Categories Breakfast, Brunch, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
SCRAMBLED EGGS WITH CHORIZO
This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp. , Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning., In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce.
Nutrition Facts : Calories 586 calories, Fat 39g fat (15g saturated fat), Cholesterol 493mg cholesterol, Sodium 1372mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
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