• a drizzle olive oil
  • 60g chorizo, diced
  • ½ red onion, finely sliced
  • ½ red chilli, finely sliced
  • 2 cloves garlic, thinly sliced
  • 2 roasted red pepper from a jar, drained and sliced
  • 100g frozen peas
  • 4 eggs, beaten
  • 25g parmesan, finely grated
  • a handful rocket, dressed with sherry vinegar


  • STEP 1

    Heat the grill to high. Heat a drizzle of oil in a non-stick ovenproof frying pan and fry the chorizo until crisp. Reduce the heat, add the onion and cook for 5 minutes or until soft. Add the chilli and garlic, and cook for 2 minutes. Add the red peppers and peas, then tip in the eggs and season generously.

  • STEP 2

    Cook for 2-3 minutes until the bottom is set and a little golden, then sprinkle with the parmesan and grill until puffed and golden on top. Serve with the dressed rocket.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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