Scrambled Eggs with Chorizo and Tomatoes (Gluten-Free)

Ingredients

• 4 large Eggs
• about 113 g Chorizo Sausage
• 1 cup Diced Tomatoes
• 1/4 cup Chopped Onion
• 1 tablespoon Olive Oil
• 1/2 teaspoon Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Remove the about 113 g of chorizo sausage from its casing and crumble it into bite-sized pieces.
2. 2Heat the 1 tablespoon of olive oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
3. 3Add the crumbled chorizo sausage and the 1/4 cup of chopped onion to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the chorizo is browned and cooked through (internal temperature of 72°C or 71°C), and the onion pieces are softened and look see-through.
4. 4Add the 1 cup of diced tomatoes, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet with the chorizo and onions. Stir everything together and cook for an additional 2-3 minutes, until the tomatoes have softened slightly.
5. 5While the chorizo mixture is cooking, crack the 4 large eggs into a medium bowl. Whisk the eggs with a fork or whisk until the yolks and whites are fully combined and no streaks of egg white remain.
6. 6Pour the whisked eggs directly into the skillet over the chorizo, tomato, and onion mixture. Let the eggs set for about 30 seconds without stirring.
7. 7Gently push the cooked egg from the edges toward the center of the skillet with a spatula, allowing the uncooked egg to flow underneath. Continue this process, scrambling the eggs, for 3-5 minutes, or until they are cooked to your desired consistency – they should look moist and tender, not dry.
8. 8Serve the scrambled eggs with chorizo and tomatoes immediately.

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