This recipe tops custardy scrambled eggs with slow-cooked onions and red bell peppers. We add in some smoked paprika and Spanish chorizo too, and serve it all over garlic toasts, to give it a little Spanish flavor. You could also skip the eggs and pile just the pepper mixture on the toasts for an easy party appetizer to serve with a glass of cava.
Special equipment: You’ll need a pastry brush for this recipe.
What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked pork sausage that’s ready to eat. It can be mild or spicy depending on the amount of dried chile in it, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage or cooked Mexican chorizo.
Game plan: The number of toasts you can serve per person will depend on the loaf of bread that you buy. For thinner, longer loafs, plan on 2 to 3 pieces per person; for wider, shorter loaves, 1 to 2 pieces per person.