Scrambled Eggs Spanish Style (Print Version)
# Ingredients:
→ Core Ingredients
01 -
3 tablespoons (45ml) of extra-virgin olive oil
02 -
1/2 teaspoon (1g) hot paprika, or substitute with Aleppo or Urfa chilies if you prefer
03 -
Optional: 1/4 teaspoon of dried oregano, great for adding depth to the flavor
04 -
4 big eggs (about 200g), give them a quick whisk
→ Fresh Vegetables
05 -
Finely diced small onion (approximately 3/4 cup or 39g)
06 -
Finely chopped Shishito, Chinese green long, or Padrón peppers (3/4 cup or 90g)
07 -
Half a cup (100g) of ripe tomatoes—peeled and chopped, or canned if that's what you've got
→ Seasonings & Garnish
08 -
Add kosher salt as you like
09 -
Be generous with freshly cracked black pepper
10 -
If you'd like, sprinkle some chopped chives on top (seriously, they're amazing here)
# Instructions:
01 -
Pour the olive oil into your skillet over a low flame. First, toss in the paprika and oregano (if you're using it), followed by the onions and peppers. Add black pepper (really, a lot) and some salt. Stir often while cooking until the veggies soften up beautifully, which should take around 8 minutes.
02 -
After the veggies are tender, mix in the tomatoes and continue cooking. Stir often as the mixture darkens and the flavors blend. Scoop out half of this mixture and stash it on the side for later.
03 -
Turn the heat back on and pour in your whisked eggs, already seasoned with salt and pepper. Stir gently and keep moving it around until the eggs are just barely cooked, staying creamy. Move fast—remove the pan from the heat and fold in the other half of the veggie mixture you set aside before.
04 -
Got chives? Sprinkle them on top if you're using them, and serve this beauty right away while it's hot and creamy.
# Notes:
01 -
Upgrade the flavor by swapping paprika for Aleppo or Urfa chilies
02 -
Chives might not be traditional, but they go so well with eggs
03 -
Eat this dish right after making it—the creamy eggs are at their best fresh