I had this for dinner the other night when it was just me and dog, but it is great as a bunch or lunch dish. Add a slice of toasted sourdough and a handful salad of mixed leaves to finish the meal.
Here I given quantities for one, but this recipe is easy to upscale – allow one chorizo for each 1-2 people and two eggs per person and remember to use a suitable size pan for the number of eggs.
1 (75-100g) chorizo sausage, diced
2 eggs, lightly beaten with 2 tsp water
chopped fresh coriander leaves
1 Heat a small frying pan over a medium-high heat, add
chorizo and cook, tossing for 4-5 minutes or until browned.
2 Reduce heat, pour egg mixture into pan and cook, stirring gently, for 3-4 minutes or until eggs are creamy and scrambled. Serve immediately, scattered with coriander.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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