Spanish-style Scrambled Eggs with Bacon and Chorizo
This delicious dish, known as Duelos y Quebrantos, combines eggs, bacon, and chorizo, reflecting the simple yet hearty meals that were common in Castilla during the 16th and 17th centuries. It was even mentioned in the first paragraph of the literary masterpiece "Don Quijote de la Mancha." This recipe brings those classic flavors to your plate.
Equipment
- medium skillet
- medium bowl
Ingrediënten
- MAKES 1 SERVING
1 tablespoon of olive oil
- ¼ cup of small cubes 1/4 inch of slab bacon (about 2 ounces)
- 2 tablespoons of small pieces 1/4 inch of chorizo sausage
- 2 large eggs
Instructies
- Heat the olive oil in a medium skillet over low heat.
- Add the bacon and cook, stirring, until it becomes browned and crisp.
- Then, add the chorizo and continue cooking, stirring, for about 1 more minute.
- Using a slotted spoon, transfer the bacon and chorizo to a small bowl, reserving 1 tablespoon of the oil in the skillet.
- In a medium bowl, lightly beat the eggs with a fork.
- Stir in the cooked bacon and chorizo.
- Reheat the skillet over low heat and use a spatula to loosen any bits of meat stuck to the bottom.
- Increase the heat to high, pour in the egg mixture, and cook, stirring constantly, until the eggs are set but still moist.
Notes / Tips / Wine Advice:
Serve the Spanish-style scrambled eggs hot.
Enjoy this classic Spanish dish that's both flavorful and comforting!
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