A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sautéed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!
Ingredients
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2 tablespoons extra-virgin olive oil
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6 slices cured Spanish chorizo, chopped
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1 cup halved cherry tomatoes
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salt and ground black pepper to taste
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4 eggs, beaten
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¼ teaspoon hot paprika, or to taste (Optional)
Directions
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Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
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Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts (per serving)
| 474 | Calories |
| 40g | Fat |
| 5g | Carbs |
| 24g | Protein |
