Bart's Recipes
Dice the chorizo into small cubes and cut the bell pepper into fine pieces. Heat a skillet without extra fat and cook the chorizo over medium-high heat until the fat renders and the edges become crispy. That fat is your flavor base.
Add the bell pepper and cook it for two minutes until it softens. Meanwhile, whisk the eggs with a pinch of salt, some black pepper and the paprika powder.
Turn the heat to low, pour the olive oil into the pan and add the eggs. Stir gently with a spatula until the eggs are just set but still glossy and remove the pan from the heat immediately. Sprinkle with fresh oregano and serve at once. A savory, protein-rich breakfast that will keep you satisfied well into the afternoon.
