Creamy Spanish Eggs (Print Version)
# Ingredients:
→ Main Components
01 -
Pure olive oil, 3 tbsp (45ml)
02 -
Spicy paprika, 1/2 tsp (1g) - Turkish or Syrian pepper flakes work great too
03 -
Dried mountain herbs, 1/4 tsp (skip if you want but adds nice flavor)
04 -
4 farm eggs (200g), gently whisked
→ Garden Produce
05 -
Tiny onion, chopped small (roughly 3/4 cup; 39g)
06 -
Blistered, Spanish, or Asian green pepper, chopped small (3/4 cup; 90g)
07 -
Juicy summer tomatoes, skinned and diced, or drained tinned tomatoes (1/2 cup; 100g)
→ Flavor Boosters & Toppings
08 -
Sea salt as needed
09 -
Cracked black pepper (don't hold back!)
10 -
Snipped chives for topping (skip if you must but they make it better)
# Instructions:
01 -
Begin with a low flame under your pan, letting the olive oil warm slightly. Toss in your spicy paprika and herbs if you're using them, then add your chopped onion and peppers. Throw in plenty of salt and lots of black pepper - go heavy here! Cook everything at a lazy pace, giving it a stir now and then, till everything gets nice and soft, about 8 minutes.
02 -
When your veggies have softened up, dump in those tomatoes and keep cooking, giving it a stir every so often, till everything gets darker and richer. Scoop out half this tasty mix and put it aside - you'll need it soon!
03 -
Put your pan back over the heat and pour in your whisked eggs with a bit of salt and pepper. Stir them gently but often till they're just barely cooked - we want them soft! Quickly pull the pan off the heat and mix in that veggie stuff you saved earlier.
04 -
If you've got those chives (and they really make it better), scatter them on top and get it to the table right away while it's still hot and perfect.
# Notes:
01 -
Try Turkish or Syrian pepper flakes for a more regional taste than regular paprika
02 -
Chives aren't part of the old-school version but they pair amazingly with the eggs
03 -
Eat this right away for the best texture while the eggs are still creamy