SPANISH-STYLE SCRAMBLED EGGS WITH CHORIZO AND MANCHEGO FRICOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a medium nonstick skillet over medium heat. When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet. Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
- Remove pan from heat and allow cheese to set for about 30 seconds. Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes. Slide frico out of the pan and onto a paper towel-lined plate. Repeat with remaining cheese and let stand while you prepare the eggs.
- Cut chorizo into half-inch dice. Heat a nonstick skillet to medium-high heat and add chorizo. Once the fat from the chorizo has started to render, after about a minute, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly. Pour off all but 1 tablespoon of the fat.
- Whisk eggs to break up yolks and add to skillet. Add parsley to taste. Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture). Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery). Break fricos into approximately 3-inch pieces and serve with eggs.
SCRAMBLED EGGS AND CHORIZO
My husband and I love to make these and eat in a Gorditas Tortilla for breakfast...or without a Tortilla....They are great when we go camping or just at home for a quick breakfast or even dinner.....You can add some hashbrowns on the side.....
Provided by JoSele Swopes
Categories Meat Breakfast
Time 15m
Number Of Ingredients 5
Steps:
- 1. 1. If using Spanish chorizo, remove from casings brown in oil in a 12-inch nonstick skillet over moderate heat, using a fork working it constantly, and breaking up meat, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, working constantly with fork breaking up meat, until bubbling and completely separated, 4 to 5 minutes. 2. Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately, with or without Gorditas or Tortilla...
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
SPANISH SCRAMBLED EGGS
This sounds yummy! Recipe courtesy of "Working Mother" magazine. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, whisk together eggs and milk until just combined. You should see large bubbles as you whisk. Set aside.
- In a large nonstick pan, cook chorizo for 5 minutes over medium heat.
- Add eggs and continue cooking, stirring constantly to make sure they cook evenly.
- Just before eggs are fully cooked, scatter cilantro and cream cheese over top. Gently stir until done.
SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS
A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!
Provided by Diana Moutsopoulos
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
- Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 5 g, Cholesterol 409.4 mg, Fat 40 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.1 g, Sodium 749.4 mg, Sugar 0.8 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.
SPANISH-STYLE SCRAMBLED EGGS
The addition of potatoes, leeks and shrimp make a filling meal of scrambled eggs.
Provided by purplerose
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
- In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.
Nutrition Facts : Calories 580.9 calories, Carbohydrate 45.8 g, Cholesterol 480.1 mg, Fat 31.6 g, Fiber 5.5 g, Protein 29.8 g, SaturatedFat 6.4 g, Sodium 297 mg, Sugar 5.3 g
SPANISH SCRAMBLED EGGS
Make and share this Spanish Scrambled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet.
- Remove bacon; crumble and set aside; discard drippings.
- Combine eggs, chiles,pimento, salt, and peppers; set aside.
- Saute onion, tomato, and mushrooms in butter until tender.
- Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
- Spoon onto serving platter; garnish with crumbled bacon.
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