Egg and Choris Scramble
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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Preparation (5 minutes)
- b.Remove the casings from the Goan chorizo and crumble the meat into small pieces.
- c.Finely chop the onion and slit the green chili (if using).
- d.In a medium bowl, crack the eggs. Add the turmeric powder, salt, and black pepper. Whisk until well combined and slightly frothy. Set aside.
- 2
Step 2
- a.Cook Chorizo and Aromatics (8 minutes)
- b.Place a large non-stick skillet or pan over medium heat. Add the crumbled chorizo.
- c.Cook for 5-6 minutes, stirring and breaking it apart with a spatula. The chorizo will release its flavorful red fat and become slightly crispy.
- d.If the chorizo is very lean and the pan seems dry, add the vegetable oil. Add the chopped onion and slit green chili.
- e.Sauté for 3-4 minutes until the onions soften and become translucent, absorbing the flavors from the chorizo fat.
- 3
Step 3
- a.Scramble the Eggs (2 minutes)
- b.Reduce the heat to low. Pour the whisked egg mixture evenly over the chorizo and onions in the pan.
- c.Let the eggs sit undisturbed for about 30 seconds until the edges begin to set.
- d.Using a spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue this process for 1-2 minutes.
- e.Stop cooking when the eggs are mostly set but still slightly moist and glossy. They will continue to cook from the residual heat.
- 4
Step 4
- a.Garnish and Serve (1 minute)
- b.Turn off the heat. Sprinkle the chopped coriander leaves over the scramble.
- c.Gently fold once more to combine. Serve immediately with warm Goan pao, poi, or toasted bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest eggs, cook them on low heat and remove them from the pan when they are still slightly moist.
- 2Goan chorizo is key to the authentic flavor due to its unique blend of spices and vinegar. If unavailable, Spanish chorizo can be used, but the taste will differ.
- 3Adjust the salt carefully. Goan chorizo is typically quite salty, so you may need less salt than you think.
- 4For a creamier texture, you can add a tablespoon of milk or fresh cream to the eggs before whisking.
- 5Feel free to add other vegetables like diced bell peppers or boiled potato cubes along with the onions for extra bulk and nutrition.
Adapt it for your goals.
With Potatoes
Add one medium boiled and cubed potato along with the onions. This is a very common and delicious variation known as 'Choris Pao' filling.
Spicier VersionSpicier Version
Finely chop the green chili instead of slitting it, or add a pinch of red chili powder with the turmeric for extra heat.
With TomatoesWith Tomatoes
Add one finely chopped tomato after the onions have softened and cook until it breaks down for a tangier flavor.
Vegetarian AlternativeVegetarian Alternative
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.
Why this is on our healthy list.
Excellent Source of Protein
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.
Rich in B Vitamins
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.
Provides Essential Minerals
Chorizo provides minerals like iron and zinc. Iron is vital for transporting oxygen in the blood, while zinc supports immune function and wound healing.
Frequently asked questions
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.