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Basque Scrambled Eggs

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Serves: 4-6
3-4 tbsp olive oil
1 large onion, finely chopped
1 large red pepper, deseeded and chopped
1 large green pepper, deseeded and chopped
2 large tomatoes, peeled, deseeded and chopped
55 g / 2oz chorizo sausage, sliced thinly, outer casing removed, if preferred
35 g / 1 1/4oz butter
10 large eggs, lightly beaten salt and pepper
4-6 thick slices country-style bread, toasted, to serve

Heat 2 tablespoons of olive oil in a large, heavy-based frying pan over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are softened but not browned. Add the tomatoes and heat through. Transfer to a heatproof plate and keep warm in a preheated low oven.

Add another tablespoon of oil to the frying pan. Add the chorizo and cook for 30 seconds. just to warm through and flavour the oil. Add the chorizo to the reserved vegetables.

Add a little extra olive oil, if necessary, to bring it back to 2 tablespoons. Add the butter and let it melt. Season the eggs with salt and pepper, then add to the frying pan and scramble until cooked to the desired degree 0' firmness. Return the vegetables to the pan anc stir through. Serve immediately with hot toast.

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