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Scrambled Eggs with Bread and Chorizo

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"This classic Spanish-style egg scramble, made with spicy chorizo and chunks of olive oil-crisped bread, is a practical�and delicious�way to use up day-old bread."

List of Ingredients

◦ 3 � tablespoons olive oil
◦ 2 ounces Spanish chorizo, thinly sliced
◦ 4 ounces crusty bread, such as French, Italian, or a kaiser or Portuguese roll, torn into 1-inch pieces
◦ 8 eggs, lightly beaten
◦ 1 � teaspoons crushed red chile flakes
◦ Kosher salt and freshly ground black pepper, to taste


Recipe

Heat 1 tablespoon oil and chorizo in a 10-inch skillet over medium heat. Cook until just browned, about 1 minute. Using a slotted spoon, transfer chorizo to a plate. Add remaining oil to skillet and add bread. Cook, stirring occasionally, until golden and slightly crisp, 5 to 7 minutes. Transfer to plate with chorizo.

Add eggs, chile flakes, salt, and pepper to skillet and cook, stirring constantly, until eggs are soft-scrambled, 8 to 10 minutes. Remove from heat and stir in reserved chorizo and bread before serving.

Serves 4






❧ Cook's Note: Spanish chorizo is sold in links and is generally fully cooked; it is distinct from Mexican chorizo fresco, which resembles ground meat and needs to be cooked before serving.