Scrambled Eggs Spanish Twist (Print Version)
# Ingredients:
→ Core Ingredients
01 -
3 tablespoons (45ml) of good olive oil
02 -
1/2 teaspoon (1g) of hot paprika, or use Aleppo/Urfa chilies if you can
03 -
1/4 teaspoon of oregano (totally optional, but it gives a great kick)
04 -
4 big eggs (200g), beaten lightly
→ Fresh Vegetables
05 -
1 small onion, diced into fine pieces (about 39g or 3/4 cup)
06 -
3/4 cup (90g) of diced Shishito, Padrón, or any long green peppers
07 -
1/2 cup (100g) of ripe peeled tomatoes (fresh or drained canned ones)
→ Seasonings & Garnish
08 -
Kosher salt—add as much as feels right
09 -
A generous amount of freshly cracked black pepper
10 -
Chopped fresh chives (add if you like—they’re worth it!)
# Instructions:
01 -
Begin by warming olive oil on low heat in a skillet. Stir in the paprika and oregano if you'd like. Add the diced onion and peppers to the pan, then season it all with some salt and go heavy on the black pepper. Cook this mix slowly—keep stirring—until you get soft, tender veggies. This'll take about 8 minutes or so.
02 -
Now add the tomatoes to your softened veggies. Cook and stir often until the mix deepens in color and looks rich. Scoop out half and keep it off to the side for later—you'll need it!
03 -
Put the pan back on the heat, pour those seasoned eggs right in, and gently stir them a lot so they stay creamy. As soon as the eggs set ever so slightly, take the pan off the heat. Quickly fold in the saved veggie mixture from earlier.
04 -
Got chives? Toss them over the top! Serve this up now while everything’s still warm and just right.
# Notes:
01 -
Using Aleppo or Urfa chilies instead of paprika makes the flavor stand out more.
02 -
Chives are a modern touch, but they go amazingly with the dish.
03 -
Eat this dish as soon as it’s done—creamy eggs don’t wait!