Lynfred Meals and Wines

Spanish Scrambled Eggs, served with a 2008 Lynfed Merlot!

Aaaah chorizo and eggs…two of my favorite foods combined to make a super-food!  I didn’t realize there was an even better recipe out there with more great ingredients but here you go.   This is the only breakfast type of food that I’ll eat any time.  Also it’s very easy to make.

Other than that not too many notes on this.  We used a full dozen eggs instead of 10 because why not.  

Notes on the chorizo: for those not liking the grease, separate out the chorizo and soak it up with a paper towel before adding to anything.   It helps a ton.   Also it says to “slice thinly” but that’s really tough to do as chorizo is very soft…crumbling it is fine…and feel free to use way more than 2 ounces depending on how much you like it!

(also as we’ve noted before, there is an overall strong dislike of tomatoes in our house, so we left those out).

Listening to:   Agony & Irony by Alkaline Trio

Spanish Scrambled Eggs

Recipe from the Private Kitchen of Lynfred Chef Joe Hetman
Serves 6

Ingredients

3-4 tbsp of olive oil

1 large onion, finely chopped

1 large red bell pepper, seeded and chopped

1 large green bell pepper, seeded and chopped

2 large tomatoes, peeled, seeded and chopped

2 ounces of chorizo sausage, sliced thinly

Generous ¼ stick of butter

10 large eggs, lightly beaten

Salt and pepper to taste

4-6 slices of thick, toasted, country-style bread

Method

Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion and bell peppers, cook for 5 minutes or until the vegetables are softened but not browned. Add the tomatoes and heat through. Transfer to a heatproof plate and keep warm in a low, pre-heated oven.

Add another tablespoon of live oil to the skillet. Add the chorizo and cook for 30 seconds, just to warm through and flavor the oil. Add the sausage to the reserved vegetables.

Add a little extra olive oil, if necessary, to bring it up to 2 tablespoons. Add the butter and let it melt. Season the eggs with salt and pepper, then add to the pan and scramble until cooked to the desired degree of firmness. Return the vegetables to the pan and stir through.  Serve immediately with the hot toast.

“This is one of my favorite meals after a busy day!” - Chef Joe