Wednesday, March 21, 2012
Scrambled Eggs with Chorizo and Bell Peppers
Can I just drop by real quick to say I'm stll here? :) Yes I am. Of course, still busy as always!
I am so amazed with Instagram that I had to post this shot as/for my comeback post.
I hardly post breakfasts here, not that I don't love breakfast, but I just (sad to say) have no sweet time to prepare breakfasts specials for the past few years, given the erratic schedule that Archie and I have, plus our school boy. Pre-school at this time is not all-play. Did I mention I make reviewers for exams? Did I mention that we have homework almost every-single-day? If you're an '80s or '90s kid, in your head I can hear you say WT_ for that. But really, I can honestly say, it's good training for our boy! :)
Today is one of the lucky days/lucky mornings that I rarely had - that I was able to prepare a breakfast special with my pantry's special guest: the Spanish Chorizo. I got it from Santis Delicatessen. This is actually a justified version of what I tried to make 2+ years ago. I am a longganisa fan since birth, so Chorizo is no exception. My bosses gave us an authentic spanish chorizo back in Dec. 2009 and I tried to put it together with the same cast (peppers and eggs) though aesthetically didn't look cute hehehe but reeeeeaaaaaaallly tasted soooo goood! Since then I craved for it but never met a nice chorizo since last weekend. So here you go with my initial breakfast special this year:
vegetable oil (about 3 tablespoons)
1 small onion, chopped
2 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
Spanish Chorizo (it's about 8 inches long), sliced
salt and pepper to taste (easy on the salt as the chorizo is already tasty!)
vegetable oil (3 tablespoons)
6 small eggs
3 tablespoons milk
salt and pepper to taste
First, heat oil on your skillet, sauté the onions until translucent, add the garlic, then the bell peppers, then Chorizo. Mix everything until Chorizo is done and its own orange oil is already out.
When finished, put the chorizo and peppers on a plate / bowl and set aside.
For the scrambled eggs - before you start, slowly and carefully clean your pan with a paper towel to remove the oil, unless you want your eggs to be orange in color :)
After cleaning up, beat eggs, milk, salt and pepper, heat oil on your skillet, then gently pour the egg mixture on the pan. make it low heat, then scramble!
You may want to put the eggs beside the chorizo on your bowl/plate, or you may also present it as what you see on the picture above. Serve with garlic rice or bread, or eat as is. I super like eating it with Ciabatta bread.
Mmmmm I can still smell it's fragrance.
Well, good morning everyone! :)