Spanish Scrambled Eggs Recipes

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
• Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

SPANISH-STYLE SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
• In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.

SPANISH SCRAMBLED EGGS

Steps:

• Cook bacon in a large skillet.
• Remove bacon; crumble and set aside; discard drippings.
• Combine eggs, chiles,pimento, salt, and peppers; set aside.
• Saute onion, tomato, and mushrooms in butter until tender.
• Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
• Spoon onto serving platter; garnish with crumbled bacon.

SPANISH SCRAMBLED EGGS

Steps:

• Preheat a skillet to medium-hot and add the slices of bacon. No baking product required
• Bake until brown and crispy before you remove them from the skillet. Crumble the bacon and cut in small pieces
• Whisk the eggs. Finely chop, chiles, cherry pepper, salt, and peppers. Set aside
• Heat the butter in the skillet and saute the onion, the tomato, and mushrooms until tender. Take the ingredients out of the skillet and set aside
• Give the eggs a final whisk. Clean the skillet with a paper towel and then add butter to the pan. Pour the egg mixture in the skillet
• Cook the eggs over medium heat. Stir the eggs and until set but still moist. Add the vegetable mixture, bacon and stir through the egg
• Now it is time to plate it up. Pile the scrambled in a cylinder, you can use a food ring for this. Remove the ring and your eggs are ready to serve.

SPANISH SCRAMBLED EGGS

Steps:

• In medium bowl, whisk together eggs and milk until just combined. You should see large bubbles as you whisk. Set aside.
• In a large nonstick pan, cook chorizo for 5 minutes over medium heat.
• Add eggs and continue cooking, stirring constantly to make sure they cook evenly.
• Just before eggs are fully cooked, scatter cilantro and cream cheese over top. Gently stir until done.

HUEVOS CON CHORIZO (SCRAMBLED EGGS WITH SPANISH SAUSAGE)

Steps:

• Review all recipe notes and instructions before beginning.
• In a large skillet on medium high heat, sauté the onions and chorizo until cooked through.
• Turn the heat to medium. Add the salt, oregano, garlic, and cumin. Sauté for 1-2 minutes until fragrant.
• On medium low heat, add eggs and slowly scramble. Gently fold and move them around the pan until they are cooked through. Remove from heat immediately.
• Fill tortillas with egg and chorizo mixture.