Ingredients25 m servings 474
- Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
- Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.
Per Serving: 474 calories; 40 5 23.5 409 749 Full nutrition
ReviewsRead all reviews 9
I loved this recipe. I made it even easier by using salsa instead of the tomatoes. It's so good and easy. I really liked the taste of the flavors together. I would totally make this again.
This recipe is very good. The only thing I would keep in check next time, is the salt content as I forgot that Spanish chorizo is actually a bit on the salty side. As of anything else, really is...
A couple minor changes... we are in Mexico so I used 3 Spanish chorizo links (casing removed and crumbled as it fried).. also didn’t have cherry tomatoes so chopped up Roma tomatoes.... other th...
I used two tablespoons of heavy cream in my eggs. I couldn't find any hot paprika so I used regular paprika and a pinch of cayenne pepper. My chorizo was of the dry variety. This is an excelle...
I love this. In Lima, Peru, we make iot witha localchorizo or sausage called Salchicha de Huacho. It is hot and has mint . I suppose many countries with spanish traditions will have local varie...
We made this and served it inside hash brown nests with a simple mixed green side salad and fresh berries topped with whipped cream. Some crusty bread and olive oil to dip the bread and of cour...