This recipe tops custardy scrambled eggs with slow-cooked onions and red bell peppers. We add in some smoked paprika and Spanish chorizo too, and serve it all over garlic toasts, to give it a little Spanish flavor. You could also skip the eggs and pile just the pepper mixture on the toasts for an easy party appetizer to serve with a glass of cava.
Special equipment: You’ll need a pastry brush for this recipe.
What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked pork sausage that’s ready to eat. It can be mild or spicy depending on the amount of dried chile in it, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage or cooked Mexican chorizo.
Game plan: The number of toasts you can serve per person will depend on the loaf of bread that you buy. For thinner, longer loafs, plan on 2 to 3 pieces per person; for wider, shorter loaves, 1 to 2 pieces per person.
8 ounces Italian or French bread, cut into 1/2-inch-thick slices
3 tablespoonsolive 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 teaspoonsmoked paprika
10 large eggs
3 tablespoonsmilk (not nonfat)
1/2 teaspoonkosher salt, plus more as needed
Heat the oven to broil and arrange a rack in the middle. Place the bread on a baking sheet, brush with 1 tablespoon of the oil, and season with salt and pepper. Broil until browned and toasted, about 2 to 3 minutes.
Transfer the sheet to a wire rack and rub the tops of the toasts lightly with the garlic clove. Set the toasts and garlic clove aside.
Place 1 tablespoon of the oil and the chorizo in a large nonstick frying pan and place over medium heat. Cook, stirring occasionally, until the chorizo is starting to crisp, about 4 to 5 minutes.
Add the peppers, onion, paprika, and reserved garlic clove. Season with salt and pepper and cook, stirring occasionally, until the peppers and onions are very soft and beginning to brown, about 20 to 30 minutes. Turn off the heat, transfer the mixture to a medium bowl, and remove and discard the garlic clove. Reserve the pan.
Place the eggs, milk, and measured salt in a medium bowl, season with pepper, and whisk until the eggs are broken up; set aside.
Place the reserved pan over medium-low heat, add the remaining tablespoon of oil, and swirl the pan until it’s evenly coated. Pour in the egg mixture and let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let them sit again for about 30 seconds, then repeat, pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes. Remove from the heat, taste, and season with salt and pepper as needed.
Divide the toasts among 6 plates. Divide the eggs over the toasts and top with the reserved pepper-chorizo mixture. Serve immediately.