Scrambled eggs with crispy chorizo on a bed of courgette ribbons
You will need (per person):
few slices of Spanish chorizo (preservative free)*
2 tbsp ghee
fresh thyme leaves
1. Heat a small pan to medium temperature, put chorizo slices into the pan and gently cook for 30 to 45 seconds each side, until crispy and aromatic, and the fat is released. Place crisp chorizo slices on taper towel to absorb the oil.
2. Wash and peel the courgette and slice it up with a vegetable peeler into ribbons. In a wide pan melt the ghee, put courgette ribbons on top (stop when reached the seedy core), cover with a lid and gently cook for 3 to 4 mins.
3. Wipe the chorizo pan clean with a paper towel. Melt the ghee, add the eggs, stir to combine and gently cook to your liking. I like it moist, not dried out.
4. To serve: Arrange courgette ribbons on a plate, place scrambled eggs on top, decorate with the crispy chorizo slices, finally sprinkle with fresh thyme leaves. Enjoy!
*Unearthed Chorizo de Leon INGREDIENTS: Pork, Paprika (2%), Salt, Garlic. Naturally smoked with oak wood it in a traditional way.
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