Spanish Chorizo and Tomato Scrambled Eggs Recipe

Eggs: The base of the dish, providing protein and a creamy texture.

Spanish chorizo: Adds a smoky, spicy flavor that is essential for this recipe.

Tomatoes: Provides juiciness and a slight tang to balance the richness of the chorizo.

Onions: Adds sweetness and depth of flavor when cooked.

Olive oil: Used to sauté the ingredients and adds a subtle fruity flavor.

When cooking chorizo and onions, make sure to render the fat from the chorizo properly. This not only enhances the flavor of the dish but also provides a rich base for the eggs. Cook the chorizo on medium heat until it starts to crisp up and release its oils before adding the onions. This ensures that the onions absorb the chorizo flavor, creating a more cohesive and flavorful scramble.

• diced spanish chorizo - Substitute with diced andouille sausage: Andouille sausage has a similar smoky and spicy flavor profile, making it a good alternative.

• diced spanish chorizo - Substitute with diced soy chorizo: For a vegetarian option, soy chorizo offers a similar texture and spiciness.

• diced tomatoes - Substitute with diced cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor.

• diced tomatoes - Substitute with diced canned tomatoes: Canned tomatoes can be used if fresh tomatoes are not available, offering a similar texture and flavor.

• chopped onions - Substitute with chopped shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• chopped onions - Substitute with chopped green onions: Green onions add a fresh and mild onion flavor, suitable for scrambled eggs.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with butter: Butter adds a rich flavor and can be used for scrambling eggs.

• Allow the scrambled eggs to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled scrambled eggs into an airtight container. This helps maintain freshness and prevents the absorption of other odors from the refrigerator.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This ensures the eggs and chorizo remain safe to eat.
• For longer storage, place the airtight container in the freezer. The scrambled eggs can be frozen for up to 1-2 months without significant loss of quality.
• When ready to reheat, thaw the scrambled eggs in the refrigerator overnight if frozen. This gradual thawing helps retain the texture and flavor.
• Reheat the scrambled eggs in a non-stick pan over low heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between to avoid overcooking.
• Add a splash of milk or cream while reheating to restore some of the original creaminess and moisture.
• Avoid reheating multiple times, as this can lead to a rubbery texture and diminished flavor. Only reheat the portion you plan to eat immediately.

• Stovetop Method:

  1. Heat a non-stick pan over medium-low heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Add the leftover Spanish chorizo and tomato scrambled eggs.
  4. Stir occasionally until heated through, about 5-7 minutes.

• Microwave Method:

  1. Place the scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the scrambled eggs to the bowl.
  4. Stir occasionally until heated through, about 5-10 minutes.

• Pan: A flat-bottomed cooking vessel used for frying, searing, and browning foods.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food.

• Knife: A tool with a sharp blade used for cutting and dicing ingredients.

• Cutting board: A durable board on which to place material for cutting.

• Mixing bowl: A bowl used for combining and beating ingredients.

• Whisk: A utensil used for whipping and beating eggs.

• Measuring cup: A cup marked in graded amounts, used for measuring ingredients.

• Measuring spoons: Spoons used to measure small quantities of ingredients.

• Stove: A kitchen appliance used for cooking food by applying heat.

• Serving plate: A plate used to present and serve the finished dish.

Prep ingredients ahead: Dice the chorizo, tomatoes, and onions the night before to save time in the morning.

Use one pan: Minimize cleanup by cooking everything in the same pan.

Beat eggs in advance: Beat the eggs and season them with salt and pepper ahead of time.

Cook on medium heat: Cooking on medium heat ensures even cooking and prevents burning, saving you from redoing the dish.

Keep ingredients handy: Arrange all ingredients within reach before you start cooking to streamline the process.