in Spain

Hearty scrambled eggs with chorizo ​​and chickpeas

updated

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Ingredients for 2 servings:

  • 5 eggs
  • 1 chorizo, cut into cubes
  • 1 handful of chickpeas, cooked, if necessary from the can
  • ½ red bell pepper(s), diced
  • 1 clove(s) garlic, cut into small cubes
  • some olive oil
  • salt and pepper
  • some cream, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

As a tapa or hearty breakfast

Fry the chorizo ​​and bell peppers in a pan with olive oil for about 3 minutes. Then add the garlic and chickpeas and fry for another 5 minutes. Add the beaten eggs, seasoned with salt and pepper. If you like, add a dash of cream. Stir well with a spoon and let the mixture set. It should be firm but definitely not dry. Serve immediately with something like a baguette. Tip: The chickpeas should be small and really soft. They taste best when cooked in broth. They can be cooked in a stew; if you put the chickpeas in a tea bag, they are easy to remove again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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