Spanish Asparagus & Chorizo Breakfast Scramble with Crusty Bread & Romesco

Ingredients

• 2 links (about 100g) breakfast chorizo links, spanish-style, uncured preferred
• 200 g fresh asparagus spears, trimmed, cut into 2-inch pieces
• 5 whole large eggs, room temperature
• 3 tbsp extra virgin olive oil, divided
• 100 g roasted red peppers, jarred in olive oil, drained
• 25 g whole almonds, raw, unsalted
• 1 tbsp red wine vinegar
• 1 clove garlic clove, minced
• 1/2 tsp smoked paprika
• 1 tsp fresh thyme, chopped
• to taste pinch sea salt & black pepper
• 2 slices whole grain sourdough bread, thick-cut
• 50 g fresh baby arugula
• 1 tbsp lemon juice

Instructions

1. 1

   Prepare the romesco sauce: Pulse roasted red peppers, almonds, garlic, 1 tbsp olive oil, red wine vinegar, and smoked paprika in a food processor until smooth. Season with salt and pepper. Set aside.

2. 2

   Slice chorizo links into thin rounds. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Pan-sear chorizo for 3-4 minutes until edges crisp, then remove to a plate.