Halve the cherry tomatoes and place in a bowl with the lime juice, sugar, shredded coriander, salt and pepper. Stir gently to combine.
Place a frying pan over a medium heat. When hot, add the chorizo and fry until lightly browned. Add the spring onions and stir for 30 seconds until softened. Pour over the beaten eggs. When they start to set around the edge of the pan, gently stir and turn the mixture with a spatula or wooden spoon until the eggs are just set.
Break open the bread rolls, divide the chorizo and scrambled eggs between them and serve with the tomato salad.
- 125g cherry tomatoes
- 2 tsp lime juice
- ¼ tsp sugar
- 1 tbsp coriander leaves , shredded
- 1 pinch sea salt
- 1 pinch black pepper
- 120g Spanish chorizo sausage , diced
- 2 spring onions , sliced
- 2 medium eggs , lightly beaten
- 2 bread rolls
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from Quadrille.
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