How to make
Cut the chorizo into pieces.
Heat some olive oil in a deep frying pan and fry the chorizo until golden. Cut the cherry tomatoes in halves and add to the pan with the sausages. Add the balsamic vinegar and increase the heat.
Cook briefly until the vinegar caramelizes and its pungent aroma evaporates. Stop the heat and add the chopped basil leaves.
Melt the butter in a separate bowl.
Beat the eggs in a bowl and add the cream. Add salt and pepper. Crush the goat cheese and add a stalk of fresh onion, roughly chopped. Stir and pour the mixture into the pan.
Cook the eggs for 3-4 minutes over medium heat, stirring. For a more spicy taste, add a pinch of hot chili.
Serve the scrambled eggs on a deep plate and place the caramelized sausages with cherry tomatoes on top.
