Spanishy Scrambled Eggs with Bell Peppers and Garlic Toast
- 8 ounces Italian or French bread, cut crosswise into 1/2-inch-thick slices
- 3 tablespoons olive oil
- Freshly ground black pepper
- 1 medium garlic clove, peeled
- 1 cup small-dice Spanish chorizo (about 4 ounces)
- 2 medium red bell peppers, cored, seeded, and sliced 1/4 inch thick
- 1 medium yellow onion, halved and sliced 1/4 inch thick
- 3/4 teaspoon smoked paprika
- 10 large eggs
- 3 tablespoons milk (not nonfat)
- 1/2 teaspoon kosher salt, plus more as needed
- Produce
- Red bell peppers, medium (2)
- Yellow onion, medium (1)
- Meat
- Spanish chorizo, small (1 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic clove, medium (1)
- Kosher salt (1/2 teaspoon)
- Olive oil (3 tablespoons)
- Paprika, smoked (3/4 teaspoon)
- Bread & Baked Goods
- Italian or french bread (8 ounces)
- Dairy
- Milk (3 tablespoons)
- Refrigerated
- Eggs, large (10)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published September 16, 2012 (5 months ago).
38 people saved this recipe.
