recipe: chorizo & potato breakfast scramble

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For whatever reason, I have lost the ability to sleep. 

And despite counting sheep, reading over 250 pages of “A Song of Ice and Fire” (Game of Thrones book #3), and forcing myself to keep my eyes shut for several minutes at a time, I still can’t sleep!

So, instead of trying to sleep, I’ve decided to write this post for you. Why? Because the only thing that can possibly be better than sleep is a chorizo and potato breakfast scramble. That’s why!

Now, there are several reasons you need to love this scramble: 

  1. Super easy. You can’t mess up this guy even if you try!
  2. These ingredients can be easily substituted for whatever you have in your refrigerator. No need to grocery shop!
  3. A little goes a long way. This meal is very hearty, so you don’t need to eat a large amount to feel full (or stay full for a while after eating)!

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Chorizo & Potato Breakfast Scramble
Serves 2
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 large potato, diced (I used two medium-sized red potatoes)
  2. 1/2 cup, chorizo (cured), chopped into small pieces
  3. 1/2 white onion, diced
  4. 1/2 tomato, diced
  5. 1/2 cup red bell pepper, diced
  6. 2 tsp. fresh rosemary, finely chopped
  7. 1 tsp. cajun seasoning (I use Tony Chachere’s Creole Seasoning)
  8. 1 tsp. each salt & pepper
  9. 1 tbsp. olive oil
  10. 2 large eggs
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine first nine ingredients into a bowl, and mix well. Pour into skillet that is suitable for baking (I used my iron skillet). Bake for 30 minutes.
  3. Remove skillet from oven and stir ingredients (this will help ensure even cooking).
  4. Crack the two eggs over the mixture. (you may add additional salt and pepper to the eggs if you desire) Do not do anything else to the eggs!
  5. Bake for another 15 minutes or until the egg appears to be cooked to your personal preferences. (I like my egg yolks runny, so I removed after about 12-ish minutes).
  6. Garnish with leftover rosemary, and serve with toast!
Girl by the Lake http://www.girlbythelake.com/
The beauty of this recipe is that, like I said earlier, the ingredients can change! If you are vegetarian, simply leave out the chorizo and add a 1/2 cup of more veggies. This scramble is perfect for Saturday mornings + you can easily double it if you are feeding more than two mouths.

Enjoy!

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