Scrambled Eggs With Chorizo and Onions

scrambled-eggs-chorizo
Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 421 calories
    • Calories 200 calories from fat
    • 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

Ingredients

  1. Check 1 1/2pounds new potatoes, halved if large
  2. Check 2tablespoons olive oil
  3. Check 2ounces cured chorizo, sliced
  4. Check 1 small onion, chopped
  5. Check 8 large eggs
  6. Check kosher salt and black pepper
  7. Check 1teaspoon 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.