Scrambled Eggs With Chorizo and Onions

Scrambled Eggs With Chorizo and Onions
Charles Masters
Serves 4
10
minutes
50
minutes

Ingredients

1 1/2
pounds
new potatoes, halved if large
2
tablespoons
olive oil
2
ounces
cured chorizo, sliced
1
small onion, chopped
8
large eggs
kosher salt and black pepper
1
teaspoon
chopped fresh chives

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with the oil; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast until golden and tender, 40 to 45 minutes.
  2. Meanwhile, in a large nonstick skillet, cook the chorizo and onion over medium heat until the onion is soft, 5 to 6 minutes.
  3. In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper. Add to the skillet and cook, stirring, until set but still soft, 2 to 3 minutes. Sprinkle with the chives and serve with the potatoes.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 200
  • Fat 22 g
  • Sat Fat 6 g
  • Cholesterol 435 mg
  • Sodium 684 mg
  • Protein 19 g
  • Carbohydrate 37 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 73 mg
What does this mean? See Nutrition 101.