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A hearty and spicy Goan breakfast scramble featuring crumbled pork sausage and fluffy eggs. This quick and flavorful dish is perfect with fresh Goan bread (pao) for a satisfying start to your day.
Preparation (5 minutes)
Cook Chorizo and Aromatics (8 minutes)
Scramble the Eggs (2 minutes)
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A hearty and spicy Goan breakfast scramble featuring crumbled pork sausage and fluffy eggs. This quick and flavorful dish is perfect with fresh Goan bread (pao) for a satisfying start to your day.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 453.29 calories per serving with 24.67g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Garnish and Serve (1 minute)
Add one medium boiled and cubed potato along with the onions. This is a very common and delicious variation known as 'Choris Pao' filling.
Finely chop the green chili instead of slitting it, or add a pinch of red chili powder with the turmeric for extra heat.
Add one finely chopped tomato after the onions have softened and cook until it breaks down for a tangier flavor.
For a vegetarian version, substitute the chorizo with crumbled paneer or a plant-based sausage, adding extra spices like smoked paprika, garlic powder, and a splash of vinegar to mimic the flavor.
With a combination of eggs and pork sausage, this dish is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function. It also promotes a feeling of fullness.
Eggs are a natural source of several B vitamins, including B12 and riboflavin (B2). These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Chorizo provides minerals like iron and zinc. Iron is vital for transporting oxygen in the blood, while zinc supports immune function and wound healing.
A single serving of Egg and Choris Scramble contains approximately 480-520 calories. This is an estimate and can vary based on the fat content of the chorizo and the amount of oil used.
This dish is high in protein and provides essential nutrients from the eggs. However, Goan chorizo is high in saturated fat and sodium, so it should be enjoyed in moderation as part of a balanced diet. It is a very satisfying and energy-dense meal.
Traditionally, it's served stuffed inside Goan pao (bread rolls). It also pairs wonderfully with other local breads like poi, or simply with toasted sourdough or regular bread slices.
This scramble is best enjoyed fresh, as reheated eggs can become rubbery. If you must make it ahead, slightly undercook the eggs and reheat gently in a non-stick pan or microwave.
The best substitute is Spanish dry-cured chorizo, although it lacks the distinct vinegar tang of the Goan variety. You can add a small splash of red wine vinegar to the pan to compensate. Mexican fresh chorizo is another option but has a different spice profile.
The key is to cook the eggs over low heat and to remove the pan from the heat while they are still slightly moist and glossy. The residual heat will finish cooking them to perfection, ensuring a soft, creamy texture.