Breakfast Eggs with Cheese, Chorizo and Vegetables

Breakfast Eggs with Cheese, Chorizo and Vegetables Recipe

INGREDIENTS(makes 2 portions):

4 eggs, I use Clarence Court, Burford Browns
3 tbsp milk
1/2 cup grated cheese, I use Emmental (you might want to use Cheddar or Mozzarella). You can get from Amazon here.
50 gr chorizo (you could use pancetta)
1/2 small white or red onion, julienne
1 avocado
1/2 pepper
1 medium tomato, sliced
parsley
salt and pepper, season to taste
1 tsp olive oil, I use Iliada PDO Kalamata Extra Virgin Olive Oil (get from Amazon here)

Prep time: 5 min
Cooking time: 15 min
Total: 20 min

METHOD:

Preheat the oven to 180 degrees C.
Mix the eggs in a bowl (slightly beaten) with the milk and set aside.
Slice the onions, tomatoes, peppers, avocado and chorizo.
Heat up a pan with olive oil. Start by slowly frying the chorizo. You are aiming to melt the fat, but careful not to burn it.
Once the fat started melting, add the peppers, onion and tomatoes and sautee.
Once the vegetables have become soft and translucent, spread them out around the pan evenly with the meat, as if you were making a pizza.
Pour the egg mixture evenly around the pan to cover the meat and vegetables.
Continue to cook on the stove over medium heat for 2 min.
Place the pan in a preheated oven for another 4 min.
Remove from the oven and allow to cool for 3 to 4 min.
Flip the pan over onto a wooden board.
Slice, plate and season. Serve warm.

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