Scrambled Eggs With Chorizo

Total Time
Prep 20 mins
Cook 15 mins

From Fresh Food TV

Ingredients Nutrition

  • 80 g chorizo sausages, skinnned,chopped
  • 3 tablespoons olive oil
  • 1 large onion, chopped finely
  • 1 large red capsicum, cored,seeded,chopped finely
  • 1 large green capsicum, cored,seeded,chopped finely
  • 2 large tomatoes, peeled,seeded and chopped
  • 3 tablespoons butter
  • 10 large eggs, beaten lightly
  • salt and pepper
  • 6 fresh basil leaves, finely shredded
  • 4 -6 slices country bread, toasted to serve


  1. Heat 2 tablespoons olive oil in a large, heavy based pan.
  2. Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes).
  3. Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting.
  4. Add another tablespoon of oil to pan.
  5. Add chopped chorizo and cook for 5 minutes to release flavours.
  6. Add the sausage to onion and capsicum mixture.
  7. Add butter to pan and melt.
  8. Season the eggs with salt and black pepper.
  9. Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook).
  10. Return vegetables and sausage to pan and stir through with basil.
  11. Serve with hot toast.
Most Helpful

5 5

I scaled this back for 1 though used twice as much chorizo (love the stuff) and fried that off first starting in a cold pan to release the oils and then cooked the vegies in the chorizo oils and gave the pan a light spray with cooking oil to cook the eggs, reserving the butter for my toast. This was a very filling and satisfying breakfast packed with lot of flavour, thank you Jan, made for Make My Recipe - Edition 16.

5 5

What a perfect start to Christmas day! This was s pure delight...the added basil added such a fresh flavour and the colours were fantastic. I'll be doing this one over and over. No need to change a thing, it's perfect! Thanks for sharing.