Spanish Chorizo and Egg Scramble with Piquillo Peppers

Heat a large non-stick skillet over medium heat. Add the diced chorizo and cook for 5-7 minutes, stirring occasionally, until it is crispy and has rendered its fat. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add the diced red onion to the skillet with the chorizo fat. Sauté for 3-4 minutes until softened and translucent.

Stir in the sliced piquillo peppers and cook for another 2 minutes, allowing them to warm through.

In a medium bowl, whisk together the eggs, milk, smoked paprika, salt, and black pepper until well combined and slightly frothy.

Pour the egg mixture into the skillet with the onions and peppers. Let it set for about 30 seconds without stirring.

Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and folding for 3-5 minutes until the eggs are set but still slightly moist.

Fold in the cooked chorizo. Cook for an additional minute to ensure everything is heated through.

Serve immediately, garnished with fresh chopped parsley.