Spanish Scrambled Eggs with Tomatoes, Onion and Peppers Recipe
These scrambled eggs are like breakfast in a Spanish bar: plenty of vegetables sautéed in olive oil and gently set eggs. The flavors are a bit like shakshuka, but here the eggs are mixed in, and the whole dish comes together faster and in a single pan. It tastes great with a slice of crusty bread to wipe up the last traces of sauce from the pan.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
2
Ingredients
- eggs - 4 piece
- tomatoes - 2 piece
- bell pepper - 0.5 piece
- onion - 0.5 piece
- olive oil - 2 tablespoon
- paprika - 0.5 teaspoon
- salt
- black pepper
- parsley finely chopped - 1 tablespoon
- bread slices, preferably crusty - 2 slice
Main Ingredient:
eggs
Preparation
- Wash the tomatoes, cut them into quarters, remove the tough cores and dice into medium cubes. Deseed the bell pepper and cut it into small cubes. Peel the onion and finely chop it.
- Crack the eggs into a small bowl, add a pinch of salt and pepper, and lightly beat with a fork, but do not whip them into a completely uniform foam.
- Heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the bell pepper and cook for another 3–4 minutes, until it softens slightly. Then add the tomatoes and paprika powder and stir.
- Cook the vegetables for 3–4 minutes, until the tomatoes release their juices and start to break down, forming a sauce. Season to taste with salt and pepper.
- Reduce the heat to low. Pour the beaten eggs into the pan and gently stir with a spatula, drawing the mixture from the edges toward the center, until the eggs are set but still slightly creamy. This will take about 2–3 minutes.
- When the eggs are set but not dry, remove the pan from the heat. Sprinkle the scrambled eggs with chopped parsley.
- Serve immediately, preferably with toasted slices of bread, which you can use to scoop the scrambled eggs straight from the pan.
Storage
In fridge:
1 days
Freezing:
No
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, możesz przechować ją w lodówce do następnego dnia i delikatnie podgrzać na patelni na małym ogniu, ale konsystencja będzie bardziej sucha.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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