Everyone has an opinion on how to make scrambled eggs properly; there are family secrets, restaurant techniques, and acquired wisdom always floating around. However, Southwestern Scramble might just have the definitive answer: look to the borderlands! This Tex-Mex-inspired breakfast slowly cooks the eggs to ensure they’re tender, fluffy, and almost custardy in texture, and infuses them with chili for a touch of welcome heat. Spicy, savory chorizo mixed right in ensures that you have a morning meal with some magic to it! Southwestern Scramble only needs 20 minutes to make and won’t leave you scrambling about to make breakfast. It’s the fastest and tastiest way to a good day right from the start!
Ingredients
- 1 tablespoon butter
- 1 small/medium onion, finely diced
- 1 mild red chili, deseeded and finely diced
- 3 ounces chorizo, sliced into rounds then quartered
- 5 large eggs, beaten
- salt, to taste
- smoked paprika, to taste
Directions
Step 1 –In a pan over medium heat, melt the butter.
Step 2 –Add the onion and the chili and fry until they begin to brown and soften, about 4-5 minutes.
Step 3 –Add the chorizo to the chili mixture and cook until cooked through, about 2-3 minutes.
Step 4 –Reduce the heat to the lowest possible setting.
Step 5 –Once the oil has completely stopped sizzling, add the beaten eggs, giving them a brief stir to prevent sticking.
Step 6 –Season the eggs with the salt.
Step 7 –Keep gently stirring the eggs over very low heat until small curds begin to form.
Step 8 –Stir in a circular motion to form larger curds until the eggs begin to look thicker and custardy with curds forming, about 10-15 minutes. Be patient, as low and slow will ensure the best flavor and texture for the eggs.
Step 9 –Transfer the pan from the heat.
Step 10 –Sprinkle with the paprika and serve.