SPANISH-STYLE SCRAMBLED EGGS WITH CHORIZO AND MANCHEGO FRICOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a medium nonstick skillet over medium heat. When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet. Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
- Remove pan from heat and allow cheese to set for about 30 seconds. Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes. Slide frico out of the pan and onto a paper towel-lined plate. Repeat with remaining cheese and let stand while you prepare the eggs.
- Cut chorizo into half-inch dice. Heat a nonstick skillet to medium-high heat and add chorizo. Once the fat from the chorizo has started to render, after about a minute, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly. Pour off all but 1 tablespoon of the fat.
- Whisk eggs to break up yolks and add to skillet. Add parsley to taste. Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture). Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery). Break fricos into approximately 3-inch pieces and serve with eggs.
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Nazeer Afridi
afridi@gmail.comI'm giving this recipe one star because it was so bad.
Md Nazmush Shakib
mdn75@yahoo.comI would not recommend this recipe to anyone.
prince Alex comedy
pc19@hotmail.comThis recipe was a complete disaster. The eggs were runny and the chorizo was burnt.
Roka Sayed
rsayed@hotmail.frI'm not sure what I did wrong, but my eggs turned out overcooked.
Sugarann Ponteno
s99@gmail.comOverall, I thought this was a good recipe. It was easy to make and it tasted good. I would definitely make it again.
Charlie Bishop
b_charlie22@aol.comThis dish was a bit too spicy for my kids. I'll probably use less chorizo next time.
Ourangzeb Aslam Baloch
b@hotmail.comI had some trouble finding manchego cheese at my local grocery store. I ended up using a sharp cheddar cheese instead.
Ayoube Mejri
a-m@hotmail.comThe manchego fricos were a bit too salty for my taste. I think I'll use less salt next time.
Aqsa Talha
aqsa_t@gmail.comI love that this dish can be made with just a few simple ingredients. It's perfect for a busy weeknight meal.
Aarif Ullah
au88@gmail.comThis recipe is a keeper! I've already made it twice and it's always a hit with my family.
Joecali Rodriguez
rodriguez_joecali@yahoo.comI served this dish with some roasted potatoes and a side salad. It was a perfect brunch!
Jesus Ortiz
jesus_o63@aol.comI'm not a big fan of chorizo, so I used bacon instead. It turned out great!
Sabbir Rahaman
s_rahaman@yahoo.comThe fricos were a bit tricky to make, but they were definitely worth the effort. They added a nice crispy texture to the eggs.
amanj bemnat
amanj54@yahoo.comI followed the recipe exactly and the eggs turned out perfectly. They were fluffy and cooked evenly throughout.
momin ur
m_u57@gmail.comThis was a quick and easy dish to make, and it was so flavorful! I loved the combination of the chorizo, manchego, and eggs.
Fast Quiet
quiet.fast97@gmail.comAbsolutely delicious! The chorizo and manchego fricos added a wonderful depth of flavor and texture to the eggs. I will definitely be making this again.