Egg, Chorizo & Pepperjack On Ciabatta Recipe

Slice and toast

Slice each ciabatta roll horizontally. Lightly brush cut sides with 1 tsp olive oil or spread a little butter. Toast cut sides in a skillet or under a broiler until golden and crisp (about 1–2 minutes per side on medium heat). Set aside open-faced.

Heat 1 tsp olive oil in a medium nonstick skillet over medium heat. Add the sliced red and yellow bell peppers and the sliced onion. Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Add the minced garlic, smoked paprika and red pepper flakes. Cook 30–45 seconds until fragrant. Season with a pinch of salt. Transfer the pepper-onion mixture to a bowl and keep warm.

In the same skillet over medium-high heat, add the crumbled fresh chorizo (no added oil necessary because chorizo releases fat). Break it up with a spatula and cook until browned and cooked through, about 5–7 minutes. If there is excessive fat, spoon off and reserve 1 tsp in the pan for additional flavor.

Lower heat to medium, add the cooked peppers and onions back to the skillet, stir to combine with the chorizo and warm through, about 1–2 minutes. Remove from heat and keep warm.

Crack the eggs into a bowl. Add the milk or cream, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until well combined and slightly frothy.

Heat a clean nonstick skillet over medium-low heat. Add the butter and let it melt and foam but not brown. Pour in the egg mixture.

Using a rubber spatula, gently stir the eggs from the edges toward the center, folding them as they set. Cook low and slow until soft, custardy curds form, about 3–4 minutes. Remove from heat when slightly underdone; residual heat will finish them. Taste and adjust seasoning with remaining salt and pepper if needed.

Spread 1 tablespoon of chipotle mayo (or regular mayo) on the bottom half of each toasted ciabatta.

Divide the scrambled eggs evenly between the two rolls, placing them on top of the mayo.

Top the eggs with the chorizo and pepper mixture, dividing it evenly.

Place two slices of Pepper Jack on top of each sandwich filling. If you prefer the cheese melted, return assembled open-faced sandwiches to the warm skillet (cheese-up) or place briefly under a broiler for 30–60 seconds until the cheese softens and begins to melt—watch closely to avoid burning.

Sprinkle with chopped cilantro or parsley if using. Close the sandwiches with the top halves of the ciabatta rolls and press gently.

Cut each sandwich in half if desired. Serve immediately while warm. Optional: serve with extra hot sauce or ketchup on the side.