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| Ingredients | | 6 eggs | | salt and freshly ground black pepper to taste | | 2-3 tablespoons butter | | 2 cloves garlic | | 1/2 teaspoon smoked paprika | | 1 large tomato | | 1 chorizo sausage (or any other cooked spicy sausage) | | flat-leafed parsley |
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| Spicy Scrambled Eggs with Fresh Tomato & Chorizo |
| 01 / 01 / 00 Lauraine Jacobs |
| Photography by Kieran Scott |
| With tons of flavour and spice, these scrambled eggs can be made in less than 5 minutes. They are a perfect brunch idea, or make them for supper when time seems to have slipped by and the dinner hour has been overlooked. |
Method |
Place the eggs in a bowl with a little salt and pepper and beat lightly to mix. Set aside. Melt the butter in a heavy saucepan, and add the garlic, crushed and chopped with the paprika. Cook over a very gentle heat for 2-3 minutes.Meanwhile, chop the tomato into fine dice, and cut the chorizo into tiny cubes. When the garlic and paprika begin to smell smoky and rich, turn up the heat and quickly add the beaten eggs. With a large spoon, stir the eggs very gently as they set. After about 90 seconds, fold in the tomato and sausage and cook for a further minute or two until they are set, yet still moist. Scatter over finely chopped parsley.Turn out at once on to a heated plate with a couple of slices of toast and extra sausage. Serves 3-4. 
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| To Serve |
| Wine match: a light white wine such as a fruity unoaked Chardonnay | |
