A quick weeknight supper built on chorizo sausage, which brings smoke and spice to scrambled eggs and softened peppers. The sausage is already seasoned, so dinner comes together in under twenty minutes.

Serves 2. 18 minutes, 15 at the stove.

About 450 calories a serving, 37 g protein, 29 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slice 8 ounces chorizo into quarter-inch rounds and add them to the pan, stirring often until the edges brown and the fat renders, about four minutes. Transfer the sausage to a plate.4 min
2. Dice 1 small onion and 2 medium bell peppers into half-inch pieces. Add them to the same skillet with the sausage fat and cook, stirring, until softened, about six minutes.6 min
3. Crack 4 eggs into a bowl, whisk with a pinch each of salt and pepper, and pour them into the skillet with the vegetables. Stir gently until the eggs are just set but still soft, about two minutes. Return the chorizo to the pan and toss to combine.2 min

Note Swap the peppers for mushrooms or zucchini if you prefer. Leftovers keep covered in the fridge for two days and reheat well in a skillet. Serve with crusty bread and a green salad, or wrap in a warm tortilla.