Name: Chorizo Scramble
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 tsp Extra-virgin olive oil; 2 tbsp Red onion (chopped fine); 6 oz Chorizo sausage links (chopped); 2 tbsp Butter (plus 1 to 2 teaspoons for the bread); 8 Eggs (beaten); 10 Grape tomatoes (quartered); 8 slices Crusty bread (about 1 inch thick); 4 tsp Cotija cheese (crumbled fine); 1 cup Raspberries; 2 tbsp Scallions (chopped)

Chorizo Scramble

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Course: Breakfast

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 456kcal

Ingredients

2 tsp Extra-virgin olive oil
2 tbsp Red onion chopped fine
6 oz Chorizo sausage links chopped
2 tbsp Butter plus 1 to 2 teaspoons for the bread
8 Eggs beaten
10 Grape tomatoes quartered
8 slices Crusty bread about 1 inch thick
4 tsp Cotija cheese crumbled fine
1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits)
2 tbsp Scallions chopped

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Instructions

Heat a non-stick pan over medium heat. Once hot, add the oil, onion, and choirzo. Saute until they start to brown.
Add the butter, eggs, and tomato into the pan. Continuously stir the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with pepper. Taste and add salt if needed.
For the bread: melt a small amount of butter in a nonstick pan on medium heat. Place the crusty bread into the pan and cook until golden brown. Remove from the pan and season with a pinch of salt and pepper.
Top the eggs with cheese. Serve with toast and raspberries. Garnish with scallions.

Nutrition