Best Spanish Style Scrambled Eggs With Chorizo And Manchego Fricos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCRAMBLED EGGS WITH CHORIZO



Scrambled Eggs with Chorizo image

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

cooking spray
¼ cup Mexican-style chorizo, or more to taste
6 eggs
salt to taste

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

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS



Spanish Chorizo and Tomato Scrambled Eggs image

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

2 tablespoons extra virgin olive oil
6 slices cured Spanish chorizo, chopped
1 cup halved cherry tomatoes
salt and ground black pepper to taste
4 eggs, beaten
¼ teaspoon hot paprika, or to taste

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

SCRAMBLED EGGS WITH CHORIZO SAUSAGE



Scrambled Eggs with Chorizo Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice

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.

CHORIZO SCRAMBLED EGGS



Chorizo Scrambled Eggs image

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

6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*
2 tablespoons vegetable oil if using Spanish chorizo
10 large eggs
Garnish: chopped fresh cilantro leaves
Accompaniment: warm corn tortillas

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 EGGS WITH CHORIZO & PEPPERS



Spanish eggs with chorizo & peppers image

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

500g baby new potato
2 onions , sliced
2 red peppers , deseeded and cut into strips
200g cooking chorizo , sliced
4 eggs

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

Related Topics