When we finally got home it was after 11, the whole debacle had started at 9 and we were starving! I felt lucky to be alive and waited to celebrate my living status with a decent breakfast. I looked in the fridge and saw the tritzo aka chorizo but we call it tritzo as a little joke. Everyone has problems pronouncing it, whether they go with the Spanish the silent ch or else they over annunciate the izo, it’s just all a bit confusing. So our joke is to pretend we are totally ignorant and pronounce it like tritzo it also save the embarrassment of pronouncing it wrong! I knew I wanted eggs so I decided on a kind of Spanish/Mexican version with coriander and chilli. This experiment resulted in a success that I had to share as it was so tasty and a bit of a change from the usual scrambled eggs. It also was satisfying and uplifting after my traumatic morning!
Scrambled eggs with Chorizo
1 green chilli
Bunch of coriander
Splash of milk
Salt and freshly cracked black pepper
2 tortilla wraps to serve
Cube the chorizo making sure the pieces are quite small; dice the chilli, leaving in the seeds if you prefer the heat.
Heat a non-stick pan and add the chorizo, there is no need to add any fat. Cook for around 5 minutes then drain the chorizo with kitchen paper, you will be shocked at the amount of fat that is rendered out.
Clean this pan then add a slash of olive oil to the pan and sauté the chilli for a few minutes, while you are doing this beat the eggs with a little milk and salt and pepper.
Add the butter to the pan, lower the heat and add the eggs, when the eggs begin to firm gently stir them until you reach the consistency of soft scrambled eggs, take off the heat, add the chorizo and chopped coriander.
Serve with a tortilla wrap on the side and some salsa.