October 9th, 2010
I was going to have scrambled eggs for lunch, but got inspired by some chorizo picante (hot) in the fridge, that needed finishing off. It reminds me of some great Basque, huevos revueltos I used to eat in a little restaurant in Barcelona (sadly long gone). Their recipe differed, because they used onions, garlic and peppers, without chorizo.
Huevos revueltos con chorizo recipe:
4 large free range eggs (beaten)
2 medium sized mushrooms (chopped)
1 medium tomato (chopped)
half a small, hot ring of chorizo
a little olive oil
salt and pepper to taste
Slice the chorizo into half inch pieces and fry in a little olive oil until it’s started to colour on both sides. Stir in the chopped mushroom and once they have been coated in oil, add the tomatoes. Fry the vegetables with the chorizo gently, until most of the liquid has evaporated (this is important or the eggs won’t scramble). Add the beaten eggs and stir as with normal scrambled eggs. You will notice that the eggs take on an orange colour as they absorb pimentón from the chorizo. Stop when the eggs have reached your preferred, scrambled, consistency. I added some salt and pepper to the eggs when I beat them and also, a little to the mixture in the pan, when I added the vegetables.
You could serve this on its own or with toast it makes a great hangover cure for Saturday brunch.