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In a pan over medium heat melt in your butter, then add onion and chilli. Fry until they begin to brown and soften, then add in your chorizo. Continue frying for another 1-2mins, then turn down the heat as low as it'll go.
Once the oil has completely stopped sizzling, pour in your beaten eggs. Give them an initial stir with a spatula to keep the egg from catching on the pan. Season with a pinch of salt.
Keep gently stirring the eggs over very low heat until small curds start to form. At this point stir in a circular motion to form larger curds. Once the eggs start turning from a watery consistency to a thicker, custardy texture with curds forming, take it off the heat. This process should take between 10-15mins. Don't be tempted to crank up the heat - low and slow wins the race in this case.
Finish with a couple of pinches of smoked paprika and serve up! (serving suggestions in notes).