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Recipe for family meals :

Chorizo Scrambled Eggs

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


6oz Spanish chorizo (spicy cured pork sausage) or 6oz Mexican
chorizo (spicy raw pork sausage)*
2 tablespoons vegetable oil if using Spanish chorizo
10 large eggs

chopped fresh cilantro leaves

warm corn tortillas

  • If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes.
  • If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
  • Whisk eggs together in a bowl and stir into chorizo.
  • Cook, stirring, until eggs are scrambled and just set, about 5 minutes.
  • Serve immediately.

Serves 4

Martin James