Spanish Style Scrambled Eggs Subsequently Chorizo

Scrambled eggs like chorizo is the Spanish-inspired breakfast youll want completely day of the week.

The ingredient of Spanish Style Scrambled Eggs Subsequently Chorizo

• 300g dried chorizo sausages cut into 1cm slices
• 8 other large eggs
• 1 3 cup bulla cru00e8me frau00eeche
• 1 tbsp olive oil
• 1 large tomato deseeded and chopped
• 2 spring onions finely chopped
• small handful well ventilated light coriander on chopped
• sourdough bread thickly sliced
• green chilli finely sliced optional

The Instruction of spanish style scrambled eggs subsequently chorizo

• cook chorizo in a medium sized frying pan more than medium heat for 5 minutes or until crisp almost edges and golden nearly both sides transfer to paper towel lined tray and allowance warm toast sourdough ready to serve disquiet the eggs and cru00e8me frau00eeche until well combined season similar to salt and pepper
• heat olive oil in a large frying pan over medium heat add egg mixture allow the egg to cook and after that drag join up into the middle of the pan allowing more egg merger to put on vis u00d0u00b0 vis to the hot pan cook the eggs halfway about 2 minutes then fold in the tomatoes onion and coriander remove the pan from the heat allowing the residual heat to finish cooking the eggs
• spoon scrambled eggs onto sourdough toast and height following chorizo and coriander leaves and optional chili

Nutritions of Spanish Style Scrambled Eggs Subsequently Chorizo

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