Ingredients
3–4 tbsp olive oil
60 g gluten-free chorizo sausage, outer casing removed, thinly sliced
1 large onion, diced
1 large red pepper, deseeded and diced
1 large green pepper, deseeded and diced
2 large tomatoes, peeled, deseeded and diced
2 garlic cloves, finely chopped
1 small red chilli, deseeded and finely chopped (optional)
8 large eggs, lightly beaten
4 slices gluten-free bread
salt and freshly ground black pepper
60 g gluten-free chorizo sausage, outer casing removed, thinly sliced
1 large onion, diced
1 large red pepper, deseeded and diced
1 large green pepper, deseeded and diced
2 large tomatoes, peeled, deseeded and diced
2 garlic cloves, finely chopped
1 small red chilli, deseeded and finely chopped (optional)
8 large eggs, lightly beaten
4 slices gluten-free bread
salt and freshly ground black pepper
This recipe uses
-
Triple Seeded Farmhouse
Method
- 10 mins prep, 20 mins cooking
- Serves 4
- Heat 2 tablespoons of olive oil in a large, heavy frying pan over a medium heat.
- Fry the chorizo, onions and peppers gently for 10 minutes, or until the vegetables have softened.
- Add the tomatoes, garlic and chilli (if using), and fry until warmed through.
- Season the beaten eggs with salt and pepper, and slowly stir into the vegetables, loosely scrambling the egg to your desired firmness.
- Toast the bread and generously butter or drizzle with olive oil. Arrange on four plates, top with a generous spoonful of Basque Scrambled Eggs and serve immediately.