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Chorizo with Egg and Manchego

This recipe for Chorizo with Egg and Manchego has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Spanish chorizo in egg with cracked black pepper, hot smoked paprika and a good sprinkle of manchego cheese. A nice spicy dish that is perfect as a starter or tapas to share. Cooked in its own cazuela means everyone digs in!

Ingredients for Chorizo with Egg and Manchego

1 Spicy hot chorizo
4 Eggs
Ground black pepper
Pinch hot smoked paprika
50g Manchego cheese (grated)
Diced onion (optional)

How to make Chorizo with Egg and Manchego

  • Crack the eggs into a cazuela (16cm is ideal) and whisk gently with a fork.
  • Cut the chorizo into half inch slices and add to the egg with the pepper.
  • Cook gently over the hob stirring until the egg begins to scramble
  • Turn down the heat and cook without stirring for a further 2 minutes.
  • Sprinkle the manchego cheese over the top.
  • Transfer to the oven and cook under the grill for a further 2 minutes.


Before grilling add 3 slices of tomato along with the cheese.

Makes 2 tapas

Chorizo with Egg and Manchego

Orce Serrano Hams

Published with permission of Orce Serrano Hams