Today we are going to show you how to make Eggs with Chorizo.
Yup, we are doing breakfast on the grill. Well actually eggs and chorizo are good at anytime of the day. We are going to be grilling up all the ingredients, so grab out your cast iron skillet.
Enjoy!
Eggs with Chorizo
1 red bell pepper
4 tomatoes, halved
1 chorizo sausage
1 small handful torn Italian parsley
Salt, pepper to taste
8 eggs
Pinch of smoked paprika
1 cup shredded Mexican cheese blend
Grilled sourdough bread
Set up your gas or charcoal grill for high heat.
Place the whole bell pepper on the grill turning occasionally. Grill it for around 15 minutes until the skin starts to turn black. Take off the grill and allow it to cool.
Wipe away the blackened skin, slice in half and remove the stem and seeds. Cut into strips. Set aside.
Grill the tomatoes until they are tender, which should only be a couple of minutes. Once done, cut the tomatoes into pieces. Set aside.
Put the chorizo on the grill. Cook for a few minutes on each side. It should be golden. Once done, cut into slices and combine with the peppers, tomatoes, parsley, salt and pepper.
Place a cast iron skillet on the grill. Add the chorizo mixture to the skillet. Make some room add in the eggs. Sprinkle with the paprika and add the shredded cheese.
Cover and grill for approximately 5 minutes, or until the eggs are cooked. Serve on top of slices of grilled sourdough bread.
Servings: 4
photo courtesy of avlxyz/flickr