Savory Basque Scramble with Chorizo and Peppers
Indulge in the vibrant flavors of the Basque region with this Savory Basque Scramble featuring spicy chorizo, sweet bell peppers, and ripe tomatoes. This dish is perfect for any breakfast or tapas spread, serving 4-6 hungry diners. Lightly scrambled eggs come together with sautéed vegetables and the unmistakable taste of authentic Spanish chorizo, bringing warmth and richness to your table. Don’t forget to toast thick slices of country bread to serve alongside; they will soak up all the delicious juices from this delightful dish!
N/A
Servings
287
Calories
11
Ingredients
Ingredients
Spanish olive oil
4 tablespoons (divided)
large onion
1 (finely chopped)
large red bell pepper
1 (cored, seeded, and chopped)
large green bell pepper
1 (cored, seeded, and chopped)
large tomatoes
2 (peeled, seeded, and chopped)
chorizo sausage
2 ounces (thinly sliced, casings removed, optional)
butter
3 tablespoons
large eggs
10 (lightly beaten)
salt
to taste
pepper
to taste
thick slices country bread
4-6 slices (toasted)
Instructions
1
Preheat your oven to a low or warm setting to keep the cooked ingredients warm.
2
In a large, heavy-bottom skillet, heat 2 tablespoons of the Spanish olive oil over medium-high heat.
3
Add the finely chopped onion and the chopped bell peppers (both red and green) to the skillet. Sauté for about 5 minutes until the vegetables are softened but not browned.
4
Stir in the peeled, seeded, and chopped tomatoes, cooking for an additional 2-3 minutes until heated through. Transfer the mixture to a plate and place it in the warm oven.
5
In the same skillet, add another tablespoon of olive oil and the chorizo slices. Cook for about 30 seconds, just long enough to warm the chorizo and infuse its flavor into the oil. Remove the chorizo and add it to the vegetable plate.
6
Adjust the oil in the pan if necessary to ensure there are about 2 tablespoons left. Add the butter and allow it to melt, swirling to coat the pan.
7
Season the lightly beaten eggs with salt and pepper, then pour them into the skillet. Gently scramble the eggs over medium-low heat until they are cooked to your desired level of firmness, taking care not to overcook them.
8
Once the eggs are ready, fold the warmed vegetable and chorizo mixture back into the skillet, stirring gently to combine all the flavors.
9
Serve immediately over toasted slices of country bread, allowing the savory scramble to bask in the warm crust.
Nutrition Information
22g
Fat
10g
Carbs
18g
Protein
0.8g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Basque Scramble with Chorizo and Peppers?
It is a vibrant dish from the Basque region featuring spicy chorizo, sweet bell peppers, tomatoes, and lightly scrambled eggs, often served over toasted country bread.
How many servings does this recipe provide?
This recipe is designed to serve between 4 and 6 hungry diners.
What are the primary ingredients in this Basque scramble?
The main ingredients include Spanish olive oil, onion, red and green bell peppers, tomatoes, chorizo sausage, butter, 10 large eggs, and country bread.
How many eggs are required for this dish?
The recipe calls for 10 large eggs, which should be lightly beaten before cooking.
What type of chorizo is best for this recipe?
Authentic Spanish chorizo is recommended to provide the unmistakable warmth and richness characteristic of the region.
Is the chorizo mandatory in this recipe?
No, the recipe notes that the chorizo sausage is optional, though it adds significant flavor.
How should the vegetables be prepared?
The onion should be finely chopped, bell peppers should be cored, seeded and chopped, and tomatoes should be peeled, seeded, and chopped.
What is the calorie count per serving?
Each serving contains approximately 287 calories.
How much protein is in this Basque scramble?
There are 18 grams of protein per serving.
What is the fat content of this dish?
This dish contains 22 grams of fat per serving.
Are there carbohydrates in this recipe?
Yes, there are 10 grams of carbohydrates per serving.
Does this recipe contain fiber?
Yes, it provides about 0.8 grams of fiber per serving.
What type of oil is recommended for cooking?
The recipe specifies using 4 tablespoons of Spanish olive oil, divided throughout the cooking process.
How long should I sauté the peppers and onions?
Sauté them for about 5 minutes until they are softened but not browned.
Why do I need to preheat the oven?
The oven should be set to a low or warm setting to keep the cooked vegetables and chorizo warm while you scramble the eggs.
How long does the chorizo need to cook?
It only needs about 30 seconds in the skillet to warm through and infuse the oil with its flavor.
What heat level should I use to scramble the eggs?
Eggs should be scrambled gently over medium-low heat to avoid overcooking them.
When should I add the butter to the pan?
Add the butter to the skillet just before pouring in the beaten eggs, once you have adjusted the oil level.
How is the final dish assembled?
Once the eggs are scrambled to your liking, gently fold the warmed vegetable and chorizo mixture back into the skillet.
What is the best way to serve this scramble?
Serve it immediately over thick, toasted slices of country bread so they can soak up the juices.
Can this be served as part of a tapas spread?
Yes, it is explicitly mentioned as being perfect for a tapas spread or breakfast.
What tags are associated with this recipe?
The tags include basque, scrambled eggs, tapas, chorizo, vegetables, breakfast, spanish cuisine, and brunch.
How many ingredients are in this recipe?
The total ingredient count for this dish is 11.
Is salt and pepper included in the ingredients?
Yes, salt and pepper are included and should be added to taste when seasoning the eggs.
What kind of skillet should I use?
A large, heavy-bottom skillet is recommended for even heating.
Should the tomatoes be seeded?
Yes, the recipe specifies that the tomatoes should be both peeled and seeded before chopping.
Can I use green and red peppers?
Yes, the recipe calls for one large red bell pepper and one large green bell pepper.
How do I ensure the eggs don't get dry?
Cook them over medium-low heat and take care not to overcook them before folding in the vegetables.
What is the prep for the chorizo?
The chorizo should be thinly sliced and have its casings removed.
Is this a good brunch dish?
Absolutely, its vibrant flavors and hearty nature make it an ideal choice for brunch.