Chorizo and scrambled eggs
A tasty brunch dish using eggs, chorizo and tomato. This is based on a Turkish dish called Menemen which is made with eggs, tomato, pepper and feta chesee.
You can vary the egg/sausage ratio, I like it best when the ratio of the solids and the egg are roughly the same - then the egg/tomato coats the sausage as a sauce but you do not get chunks of scrambled egg.
4 large eggs
2 - 3 tablespoons butter or olive oil
1/2 teaspoon smoked paprika (if you are using good chorizo this will not be needed)
Equivalent of 1 or 2 large beef steak tomatoes, diced (you can use any size, last time I used cherry tomatoes and sliced each in half)
1 red pepper, deseeded and chopped (optional but very good)
200g chorizo (1 or 2 chorizo sausages), chopped into thin slices (£1 coin size)
Salt and freshly ground black pepper to taste
Crack and place the eggs in a bowl with salt and pepper and beat lightly with a fork to mix
Heat the butter/olive oil in a heavy frying pan (big enough for all the ingredients), when bubbling add the tomato, pepper (if using) and chorizo and cook for a 5 minutes until the paprika beings to run from the chorizo and the edges of the sausage begin to crisp
Add the beaten eggs and any paprika
Turn the heat down to low and with a large wooden spoon, stir the eggs very gently as they set, keep the eggs moving and cook until the eggs set, this will be 1 or 2 minutes, do not overcook
Scatter finely chopped parsley and serve with crusty bread or toast
A sweet (dulce) or hot (picante), cured cooked chorizo (if using raw cook first for 10 minutes and then add to the tomato and pepper).