Basque Scrambled Eggs


4-6 thick slices country-style bread
olive oil
1 large onion, chopped finely
1 large red bell pepper, cored, seeded, and chopped
1 large green bell pepper, cored, seeded, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 oz chorizo sausage, sliced thinly, casings removed, if preferred
3 tbsp butter
10 large eggs, beaten lightly salt and pepper


  1. Preheat the broiler on a medium-high setting.
  2. Lay the bread on a piece of cooking foil on the rack in the broiler pan. Toast until lightly browned, then turn and cook on the other side. Keep warm.
  3. Heat 2 tablespoons of oil in a large, heavy-bottom skillet over medium-high heat. Add the onion and bell peppers and cook for about 5 minutes, or until the vegetables are soft, but not brown.
  4. Add the tomatoes and heat through. Transfer to a plate and keep warm in a preheated low oven.
  5. Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, just to warm through and flavor the oil. Add the sausage to the reserved vegetables.
  6. There should be about 2 tablespoons of oil in the skillet, so add a little extra, if necessary, to make up the amount. Add the butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness.
  7. Add extra seasoning to taste. Return the vegetables to the skillet and stir through. Serve at once with the hot toast.

Makes 4 to 6 servings.

Source: Toast It!

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