Spanish Asparagus & Chorizo Breakfast Scramble with Crusty Bread & Romesco
Prep 15 min · Cook 20 min · Serves 2 · medium
A vibrant Spanish-inspired breakfast featuring fluffy scrambled eggs with sautéed asparagus, smoky breakfast chorizo, and a silky roasted red pepper romesco sauce. Served with toasted whole grain bread and a bright citrus-dressed arugula salad.
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
- 0.5 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
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