Breakfast is something i struggle with on days i have to head into work. I usually take the easy way out and have a bowl of cereal, or toast with some hummus or egg mayo or some days i don’t even have breakfast, leaving me hungry by around 12 and with a bad headache. I promise myself i will never do it again, but thinking about being able to sleep that extra 10 minutes by skipping breakfast seems much more appealing when you turn off the alarm.
Ro on the other hand will not go a single day without breakfast. I really wonder how someone can have the same darn thing every single day for the past couple of years. Just recently he decided he wanted to alternate between fruits and toast and in spite of me saying id make him some hot breakfast (secretly hoping he’d say no) he declines.
The challenge was to come up with a scrambled egg recipe of your own incorporating a vegetable or source of fish or meat, a herb or spice and a surprise ingredient of choice. I broke my head a bit and did come up with some interesting combinations but it all went down the drain when i saw a pack of chorizo half price at Sains. Its my favourite and i immediately decided to do Spanish style scrambled eggs instead. Its spicy, flavourful and so easy to whip up. Have it for breakfast on toast or with some Indian flat bread for dinner. We loved it both ways.
Serves 2
Chorizo- 1/4 cup, diced finely
Shallot- 1 small, finely chopped
Garlic- 3 pods, roughly chopped
Spinach- a generous handful
Peppers- half of one, diced
Spring onion- 1 tbsp of just the greens to garnish (optional)
Cook the chorizo in a frying pan till done.
Drain on to paper towels and keep aside.
If there is a lot of oil that has oozed out of the chorizo, drain some of it and use the remaining to continue cooking. its really flavourful oil, you don’t want to throw it off.
throw in the shallot and garlic and saute for about 4 to 5 minutes, till the onions start sweating a bit. You don’t want them golden brown.
Simultaneously, whisk together the eggs and milk in a bowl until slightly frothy. Keep ready
Add the spinach and peppers to the frying pan, and continue cooking till the spinach has wilted. The peppers need to retain their crunch.
Add the paprika and salt to taste and give a quick mix.
make a well in the centre and pour in the whisked eggs.
Let it stay for a about 15 to 20 seconds without stirring and then using a wooden spoon stir it up and fold, while mixing all the other ingredients.
Continue the stirring and folding till your eggs are cooked and they look fluffy. Don’t over do the cooking or else they’d turn dry.
Transfer on to serving plates, garnish with spring greens and serve with toast.
Notes: You can use prawns or even shredded chicken or pork instead of chorizo
Some Monterey Jack cheese would have been a fab addition, but i didn’t have any.
Garnishing with coriander leaves give it a sort of Mexican flavour which i absolutely love.
With thanks to The Happy Egg Co. for the voucher to be redeemed against a carton of eggs.