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Scrambled Eggs With Chorizo

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Ingredients Nutrition

  • 80 g chorizo sausages, skinnned,chopped
  • 3 tablespoons olive oil
  • 1 large onion, chopped finely
  • 1 large red capsicum, cored,seeded,chopped finely
  • 1 large green capsicum, cored,seeded,chopped finely
  • 2 large tomatoes, peeled,seeded and chopped
  • 3 tablespoons butter
  • 10 large eggs, beaten lightly
  • salt and pepper
  • 6 fresh basil leaves, finely shredded
  • 4 -6 slices country bread, toasted to serve


  1. Heat 2 tablespoons olive oil in a large, heavy based pan.
  2. Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes).
  3. Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting.
  4. Add another tablespoon of oil to pan.
  5. Add chopped chorizo and cook for 5 minutes to release flavours.
  6. Add the sausage to onion and capsicum mixture.
  7. Add butter to pan and melt.
  8. Season the eggs with salt and black pepper.
  9. Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook).
  10. Return vegetables and sausage to pan and stir through with basil.
  11. Serve with hot toast.

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