Spanish Scrambled Eggs with Chorizo and Peppers

Creamy scrambled eggs with spicy chorizo, sweet paprika and Manchego, ready on the table in about 20 minutes. Fresh bread goes well with it.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 4 pc Eggs
• 150 g Red bell pepper
• 60 g Chorizo, sliced
• 30 g Manchego, grated
• 1 pc Spring onion
• 1 pc Garlic clove
• 1 tbsp Olive oil
• 1 tsp Sweet smoked paprika
• 1 bunch Flat-leaf parsley, chopped
• Salt
• Black pepper

Method

1. Remove the seeds from the bell pepper and cut it into small cubes. Slice the spring onion into rings, keeping the white and green parts separate. Finely chop the garlic and roughly chop the parsley.
2. Whisk the eggs in a bowl with a pinch of salt and pepper.
3. Heat the olive oil in a non-stick pan over medium heat and fry the chorizo slices for 2 minutes, until they release their fat.
4. Add the bell pepper cubes and fry for 4 minutes, until they begin to soften. Add the garlic, the white part of the spring onion and the paprika powder and fry for 1 more minute.
5. Pour the whisked eggs into the pan and let them set over low to medium heat. Gently push them from the edge toward the centre with a spatula until the scrambled eggs still look slightly glossy, about 3 to 4 minutes.
6. Fold in the Manchego, the parsley and the green part of the spring onion, season with salt and pepper to taste, and serve immediately.