Eggs Spanish Style (Printable Version)
# What You'll Need:
→ Main Items
01 -
Virgin olive oil, 3 tbsp (45ml)
02 -
Spicy paprika, 1/2 tsp (1g) - Try Urfa or Aleppo peppers as tasty swaps
03 -
Dried oregano, 1/4 tsp (skip if you want but it adds nice flavor)
04 -
4 big eggs (200g), gently whisked
→ Veggie Mix
05 -
Tiny onion, chopped small (roughly 3/4 cup; 39g)
06 -
Long green pepper, Chinese green, or Shishito, diced tiny (3/4 cup; 90g)
07 -
Juicy tomatoes, peeled and diced, or strained canned ones (1/2 cup; 100g)
→ Flavor Boosters
08 -
Sea salt as needed
09 -
Lots of cracked black pepper (don't hold back!)
10 -
Snipped chives for topping (skip if you must but they're really good)
# Preparation Steps:
01 -
Warm your pan on low flame and add olive oil till just slightly heated. Toss in your spicy paprika and oregano if you're using it, then dump in chopped onion and peppers. Throw in plenty of salt and black pepper - go heavy here! Cook everything over gentle heat, giving it a stir now and then, till everything gets super soft, around 8 minutes.
02 -
When veggies turn soft, toss those tomatoes in and keep cooking, stirring every so often, until everything gets richer in color. Grab half this yummy mix and put it aside - you'll need it soon!
03 -
Pop your pan back over heat and dump in your salt-and-pepper-seasoned whisked eggs. Give them a gentle stir now and then until they're just barely coming together - we want them super creamy! Quickly pull the pan off heat and mix in that veggie stuff you saved earlier.
04 -
If you've got chives (and you really should!), sprinkle them all over and serve it up right away while it's hot and delicious.
# Additional Tips:
01 -
Grab some Urfa or Aleppo chilies for a more genuine taste than regular paprika
02 -
Chives aren't old-school for this dish but they match eggs perfectly
03 -
Eat this right away when eggs are still nice and creamy for the best experience