A hearty 20-minute meal: Chorizo scrambled eggs with bell pepper salsa
1 tsp parsley (frozen or freshly chopped)
Ingredients · Servings 2
- 1 green bell pepper
- 1 tsp parsley
- 2 tablespoons lime juice
- 1 tbsp olive oil
- 1 pinch of brown sugar
- Salt
- Pfeffer
- 4 slices of ciabatta
- 1 chorizo sausage
- 4 No
- 4 tablespoons whipped cream
- 1 pinch sweet paprika powder
Method · 20 min
- Clean the bell peppers and dice them into 5 mm cubes. Mix with parsley, lime juice, oil, and a pinch of sugar. Season the bell pepper salsa with salt and pepper and set aside. Toast the ciabatta until light brown.
- Slice the chorizo into approximately 5 mm thick slices and fry in a hot pan over medium-low heat for 3–4 minutes. Whisk together the eggs, cream, salt, pepper, and paprika, pour into the pan, and let it set briefly. Occasionally use a spatula to push the eggs from the edges towards the center until they are set. Serve the chorizo scramble on ciabatta bread, drizzled with paprika salsa.
Chorizo sausage (approx. 100 g)
Owner (Kl. M)
