Spanish-Style Scrambled Eggs with Bacon and Chorizo
Spanish-Style Scrambled Eggs with Bacon and Chorizo
Duelos y Quebrantos
Ingrediënten
- 1 tablespoon olive oil
- ¼ cup slab bacon diced into small cubes (about 2 ounces)
- 2 tablespoons chorizo sausage diced into small pieces
- 2 large eggs
Instructies
- Heat the olive oil in a medium skillet over low heat.
- Add the diced bacon and cook, stirring occasionally, until it turns browned and crispy.
- Then, add the chorizo pieces and continue cooking, stirring, for about 1 minute.
- Remove the cooked bacon and chorizo using a slotted spoon, placing them in a small bowl.
- Keep about 1 tablespoon of the oil in the skillet, discarding any excess.
- In a medium bowl, lightly beat the eggs with a fork.
- Mix in the cooked bacon and chorizo.
- Reheat the skillet over low heat.
- Use a spatula to scrape off any bits of meat stuck to the bottom.
- Increase the heat to high and pour the egg mixture into the skillet.
- Cook, stirring constantly, until the eggs are set but still moist.
Notes / Tips / Wine Advice:
Serve the scrambled eggs with bacon and chorizo while hot.
Enjoy this flavorful Spanish-style dish inspired by the historic “Duelos y Quebrantos,” a comforting combination of eggs, bacon, and chorizo!
