|100 g||chorizo sausage — sliced|
|1 tsp||vegetable oil|
|1/2||red onion — finely chopped|
|1||green chillies — finely chopped|
|sea salt and freshly ground black pepper|
|1/2 cup||mature cheddar cheese — grated|
|fresh coriander — to garnish|
Heat the vegetable oil in a large non-stick frying pan and fry the chorizo slices until crispy. Remove and set aside. Don’t wipe out the pan – the residual fat from the chorizo is full of flavour.
In the same pan, sauté the onion and chilli until lightly coloured.Whisk together the eggs and cream; season with salt and pepper.
Pour egg mixture over the onions and allow to set for 30 seconds. Using a wooden spoon, gently scramble until the eggs are just cooked.
Transfer to a plate and top with grated cheese and coriander leaves.
Sausage breakfast cake
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