Ovos com Chouriço — Soft Eggs with Sizzled Sausage

Ingredients

• 6 Eggs
• 4 oz chouriço or Spanish chorizo, diced
• 1 tbsp olive oil
• 2 scallions, sliced
• Black pepper
• Crusty bread or toast, for serving

Method

1. Sizzle the chouriço in olive oil in a nonstick skillet over medium until its edges crisp and the fat runs brick-red, 3–4 minutes.
2. Whisk the Eggs with a grind of pepper — go easy on salt, the sausage brought its own.
3. Drop the heat to low, pour in the Eggs, and fold slowly through the stained fat until the curds are large, soft, and glossy, about 3 minutes.
4. Pull the pan early; the eggs finish on the walk to the table.
5. Scatter with scallions and serve over thick toast so nothing is wasted.