Recipes

Sriracha scrambled eggs & chorizo

by Dominique Woolf

This is such a gorgeous combo, so flavourful and perfect for brunch. The sriracha adds heat & garlicky goodness to the eggs, which are a match made in heaven for the salty paprika-infused chorizo and sweet red peppers.

Sriracha scrambled eggs & chorizo

Print
Serves: 1
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 eggs
  • 2 tsp sriracha, or more, to taste
  • Pinch of salt
  • Neutral oil, to fry
  • 1/2 an onion, thinly sliced
  • 50g cured chorizo ring, cut into cubes
  • 1/2 a red pepper, chopped

To serve

Coriander leaves

Spring onion, finely sliced

Sriracha to drizzle

Flatbread, tortillas or toast

Instructions

  1. Whisk together the eggs, sriracha and a pinch of salt
  2. Heat a drizzle of oil in a non-stick frying pan over a medium heat.
  3. Add the onions and fry for a few minutes until golden
  4. Tip in the chorizo and fry for a minute or so.
  5. Add the red peppers and fry 2-3 minutes until slightly softened.
  6. Tip in the eggs, turn down the heat a little and lightly scrambled until just set but still soft.
  7. Serve immediately scattered with spring onion and coriander. Delicious with flatbreads, tortillas or toast.

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