Heat the olive oil in a sauté pan, add the chorizo. When the fat starts to ooze out add the beaten eggs and stir gently ... We know that you love to cook, and we wanted to provide you with ...

and place on the lid to cook through. Serve in bowls with sourdough, creme fraiche, coriander, and a squeeze of lime, and enjoy! The post Brent Draper’s Mexican Chorizo and Eggs appeared first ...

Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the ...

Meanwhile, in a small bowl, whisk together eggs, cilantro and heavy cream. Season with salt and stir into chorizo mixture. Cook eggs to desired doneness; for a medium-soft scramble, about 2 minutes.

Baked eggs in a rich tomato and chorizo sauce makes a brilliant brunch ... add the shallot and garlic and cook for 2–3 minutes. Deglaze the pan with the sherry vinegar, then add the passata ...

Enjoy this for brunch, dinner or lunch – this satisfying potato hash with sausage and chorizo can be eaten at any time of day ...