Chorizo With Scrambled Eggs By Matt Preston

Enjoy a hearty breakfast of creamy scrambled eggs, topped with crispy chorizo.

The ingredient of Chorizo With Scrambled Eggs By Matt Preston

• 8 eggs
• 2 chorizo
• 1 red capsicum deseeded and diced
• 4 soft tortillas
• paprika
• 1 jalapeno deseeded and sliced
• 1 serrano chilli deseeded and sliced
• 2 spring onions sliced
• bunch fresh coriander

The Instruction of chorizo with scrambled eggs by matt preston

• make the scrambled eggs by cracking the eggs into a warm pan and stirring together season with salt and pepper
• keep the pan on a low heat and stir regularly the secret to good creamy scrambled eggs without using loads of cream and butter is cooking them slowly and attentively on a low to medium heat while the eggs are cooking cut the chorizo into about 2cm chunks
• check eggs and stir in the red capsicum dice
• place the chorizo in a dry pan to fry they will give off their own oil check and again stir the eggs when the chorizo corners go crispy remove to paper towel to drain check and stir the eggs
• as soon as eggs are scrambled to your liking remove the pan from the heat and warm tortillas in the microwave for 20 seconds place the tortilla on one side of the plate fill half the tortilla with scrambled eggs
• top with a sprinkling of chorizo chunks and a pinch of paprika garnish with the sliced chillies spring onions and chopped coriander leaf

Nutritions of Chorizo With Scrambled Eggs By Matt Preston

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