Spanish Style Scrambled Eggs (Print Version)
# Ingredients:
→ Core Ingredients
01 -
Extra-virgin olive oil, 3 tablespoons (45ml)
02 -
Hot paprika, 1/2 teaspoon (1g) - Aleppo or Urfa chilies work wonderfully too
03 -
Dried oregano, 1/4 teaspoon (optional but adds lovely depth)
04 -
4 large eggs (200g), lightly beaten
→ Fresh Vegetables
05 -
Small onion, finely diced (about 3/4 cup; 39g)
06 -
Shishito, Padrón, or Chinese green long pepper, finely diced (3/4 cup; 90g)
07 -
Ripe fresh tomatoes, peeled and chopped, or drained canned tomatoes (1/2 cup; 100g)
→ Seasonings & Garnish
08 -
Kosher salt to taste
09 -
Freshly ground black pepper (be generous!)
10 -
Fresh chives for garnish (optional but highly recommended)
# Instructions:
01 -
Start with your skillet over low heat, warming the olive oil until it's just barely warm. Add your paprika and oregano if using, followed by the diced onion and peppers. Season generously with salt and plenty of black pepper - don't be shy here! Cook everything slowly, stirring often, until the vegetables become wonderfully soft, about 8 minutes.
02 -
Once your vegetables are soft, add those tomatoes and keep cooking, stirring frequently, until the color deepens and intensifies. Take half of this gorgeous mixture out and set it aside - we'll need it later!
03 -
Put your pan back on the heat and pour in those beaten eggs, seasoned with salt and pepper. Stir gently but frequently until the eggs are just barely set - we want them creamy! Quick now - take the pan off the heat and fold in that reserved vegetable mixture you set aside earlier.
04 -
If you're using chives (and why wouldn't you?), sprinkle them over the top and serve right away while everything's hot and perfect.
# Notes:
01 -
For a more authentic flavor, try using Aleppo or Urfa chilies instead of paprika
02 -
While chives aren't traditional, they're a perfect match with eggs
03 -
This dish is best served immediately while the eggs are still perfectly creamy