This makes a light but healthy breakfast or lunch. The oil from the chorizo turns the egg slightly amber, and a scattering of parsley offsets the richness. I love this served on a potato cake but feel free to bung a couple of pieces of bread in the toaster if you prefer.
Chorizo-Scrambled Eggs with Potato Cakes
- 2 free-range eggs
- 30g piece of chorizo, diced into half-centimetre chunks
- olive oil
- a few fresh parsley leaves
- 2 potato cakes