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Esquire Eats | Chorizo Scrambled Eggs

Esquire Eats | Chorizo Scrambled Eggs

Esquire food editor Tom Parker Bowles's new book, Let’s Eat, is about real food, cooking as pleasure, serious eating. 

"It's a book written for amateurs, by an amateur," he says. "But to knock up my recipes, you do have to know how to turn on a cooker, wield a knife, perhaps even grind some spices."

We can do that. The book is full of recipes Parker-Bowles has picked up and honed over the years and contains plenty of ideas to borrow for your own collection.

We'll run a few of them online but here's a classic breakfast dish for starters:

 

Chorizo Scrambled Eggs

This is all about texture and contrast. Frazzled chorizo, crisp bread and wobbling, just set egg. A Spanish classic.

 

Shopping list (serves 4):

Olive oil, for frying
200g soft picante chorizo, sliced
into 1cm-thick pieces
4tbsps diced stale white bread
8 eggs, beaten
Sea salt and freshly ground pepper
½tsp dried red chilli flakes
2tbsps roughly chopped flat-leaf parsley
Fried potatoes, to serve (optional)

 

The guide:

Heat a dash of olive oil in a frying pan and fry the chorizo over a medium-high heat until it begins to crisp.

Add the diced bread and fry, stirring from time to time, until brown.

Stir in the eggs, season and add the chilli.

Turn the heat down to extremely low and scramble the eggs very slowly for 15–20 minutes, stirring all the time, until soft and creamy.

Sprinkle with chopped parsley and serve with fried potatoes if you wish.

Let’s Eat: Recipes from my Kitchen Notebook by Tom Parker Bowles is out now