The strong, spicy flavor of a good chorizo is delighttfully juxtaposed against the soft, buttery texture of scrambled eggs. A wonderful Spanish breakfast to start your day.

Scrambled Eggs with Chorizo Sausage

Scrambled Eggs with Chorizo Sausage
Recipe type: Breakfast
Serves: 4
  • 4 ounces chorizo sausage; bulk *
  • 6 eggs; large
  • 1/4 Cup milk
  • 1/4 teaspoon salt
  • 1 dash pepper
  • 1/2 Cup tomato; medium **
  1. Crumble the sausage into an unheated 10-inch skillet.
  2. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat.
  3. In a medium bowl beat the eggs, milk, salt and pepper, with a fork.
  4. Pour the egg mixture over the sausage in the skillet.
  5. Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet.
  6. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion.
  7. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set.
  8. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist.
  9. Serve hot.
* Italian Hot Sausage can be used but is not recommended. Only if the Chorizo is not available.

** Tomato should be peeled, seeded and chopped.
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