Wicked Shrimp Scramble Recipe

Inspired by ragin' reef

Time30m

Serves2

chorizo sausage, scrambled eggs with a kick, pico-de-gallo, peppers, served over potatoes, garlic bread

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Ingredients

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1
Cook the Potatoes
Peel and dice the potatoes into small cubes. In a pot, bring salted water to a boil, add the diced potatoes, and cook for about 10-12 minutes or until tender. Drain and set aside.
2
Prepare the Chorizo
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo sausage and cook for about 5-7 minutes, breaking it apart with a spatula until it is browned and cooked through.
3
Sauté the Peppers
Add the diced bell peppers to the skillet with the chorizo and cook for an additional 3-4 minutes until the peppers are soft.
4
Scramble the Eggs
In a bowl, whisk the eggs with salt and black pepper. Push the chorizo and peppers to the side of the skillet and pour in the eggs. Stir gently to scramble them, mixing them with the chorizo and peppers until just set.

5
Combine Everything
In a large serving plate, layer the cooked potatoes. Spoon the chorizo and egg mixture over the potatoes.
6
Add Pico de Gallo
Top the scramble with a generous amount of pico de gallo.
7
Prepare the Garlic Bread
Toast the garlic bread slices according to package instructions or until golden brown.
8
Serve
Serve the Wicked Shrimp Scramble warm with the garlic bread on the side.