Scrambled Eggs Spanish Style (Print Version)
# Ingredients:
→ Core Ingredients
01 -
3 tablespoons (45ml) of extra-virgin olive oil
02 -
1/2 teaspoon (1g) of hot paprika – Aleppo or Urfa chilies are great substitutes
03 -
Optional 1/4 teaspoon of dried oregano for extra flavor
04 -
4 large eggs (200g), beaten gently
→ Fresh Vegetables
05 -
Finely chopped small onion (about 3/4 cup; 39g)
06 -
Shishito, Padrón, or Chinese green long peppers, diced (3/4 cup; 90g)
07 -
Fresh peeled and chopped tomatoes or canned, drained tomatoes (1/2 cup; 100g)
→ Seasonings & Garnish
08 -
Salt (use kosher salt if preferred)
09 -
A generous sprinkle of fresh black pepper
10 -
Optional fresh chives for topping (highly recommended for extra flavor)
# Instructions:
01 -
Heat your pan on low and add the olive oil, letting it get slightly warm. Toss in the paprika, oregano (if you’re using it), onions, and peppers. Don't forget to season with plenty of salt and black pepper right away! Stir it all often, letting the veggies cook gently for roughly 8 minutes until they soften beautifully.
02 -
When your veggies are nice and soft, add the tomatoes to the pan. Stir them in and continue cooking until the tomatoes take on a richer, deeper color. Remove half of this mixture and save it for later – you’ll use it in just a bit!
03 -
Return the pan to the stove and pour in your seasoned beaten eggs. Keep stirring gently and frequently, letting the eggs cook until they’re just barely set and still creamy. Move quickly now – take the pan off the heat and fold in the veggies you set aside earlier.
04 -
If those chives are calling your name (and they totally should), sprinkle them on top right before serving. Dig in while it’s still warm and delicious.
# Notes:
01 -
Want a more traditional taste? Swap paprika for Aleppo or Urfa chilies.
02 -
Chives aren’t classic, but they pair fantastically with eggs.
03 -
For the best experience, serve this dish hot while the eggs stay creamy.