Scrambled eggs with chorizo and fried garlic
This scramble is heaven on a plate at any time — breakfast, lunch, dinner or as a late-night supper — and goes well with an avocado, tomato and lime salad.
Photo: Marina Oliphant
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- 3 tbsp extra-virgin olive oil
- 2 fresh chorizo sausages
- 2 garlic cloves, peeled and
- finely sliced
- 1 tbsp salted capers, rinsed
- 2 tbsp parsley or coriander leaves
- 4 small slices sourdough bread
- 5 eggs
- 2 tbsp milk
- Sea salt and black pepper
Heat one teaspoon olive oil in a pan and fry chorizo over low heat until browned. Remove and slice on the diagonal.
Clean out the pan and heat one tablespoon olive oil. Add the garlic and fry until golden.
Add the sliced chorizo and fry until scorched and sizzling. Add the capers and parsley, tossing well.
Toast or grill the bread and brush with two teaspoons olive oil. Whisk the eggs with milk, sea salt and pepper.
In a second pan, heat the remaining one tablespoon olive oil, pour in the eggs and cook over medium heat, slowly pushing the eggs around the pan with a wooden paddle until just cooked, soft and curdy.
Stack the toast on warm plates, top with the egg then the chorizo, garlic, capers, parsley or coriander. Drizzle with pan juices.