Scrambled eggs with chorizo and onions recipe


  • Yield: 4 Servings
  • Total Time: 50 Minutes


  • 1½ pounds new potatoes, halved if large
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 2 ounces cured chorizo, sliced
  • 1 small onion, chopped
  • 8 large eggs
  • 1 teaspoon chopped fresh chives
How to Make It
  1. Toss the potatoes with the oil on a rimmed baking sheet; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast at 425°F until tender, 40 to 45 minutes.
  2. Cook the chorizo and onion in a large nonstick skillet over medium heat until the onion is soft, 5 to 6 minutes.
  3. Beat the eggs with ¼ teaspoon each salt and pepper, add to the skillet, and cook, stirring, until set but still soft, 2 to 3 minutes. Sprinkle with chives and serve with the potatoes.

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