Spanish Style Eggs (Print Version)
# Ingredients:
→ Core Ingredients
01 -
4 big eggs (200g), whisked gently
02 -
3 tablespoons (45ml) of extra-virgin olive oil
03 -
1/4 teaspoon of dried oregano (not mandatory, but brings a lovely touch)
04 -
1/2 teaspoon (1g) of hot paprika - Aleppo or Urfa chili spices work great too
→ Fresh Vegetables
05 -
Peeled and diced fresh tomatoes, or canned ones drained (1/2 cup; 100g)
06 -
Small onion, chopped finely (roughly 3/4 cup; 39g)
07 -
Shishito, Chinese long green pepper, or Padrón, diced finely (3/4 cup; 90g)
→ Seasonings & Garnish
08 -
Kosher salt as needed
09 -
A good grind of fresh black pepper (go for it!)
10 -
Chopped fresh chives for topping (optional but highly suggested)
# Instructions:
01 -
Warm up the olive oil in your pan on a low flame—just until it’s slightly heated. Toss in the oregano (if you're using it) and paprika, then throw in your chopped onions and peppers. Add a good pinch of salt and lots of ground black pepper—be bold! Let it all cook gently, stirring once in a while, till the veggies soften up beautifully, which should be about 8 minutes.
02 -
Once the veggies soften nicely, toss in the tomatoes and stir often over heat until you notice the colors become richer. Take roughly half of this mixture out and set it to the side—you’ll need it soon!
03 -
Pour the beaten eggs straight into the pan with the remaining veggies, adding a pinch of salt and some pepper. Keep stirring gently as they cook—you’re aiming for them to be soft and creamy, not overdone. Once they look just right, take the pan off the burner and fold in the mix you kept on the side earlier. Perfect!
04 -
Grab those chives (if you’ve got them), scatter them on top, and dig in while everything is still warm and wonderful.
# Notes:
01 -
Aleppo or Urfa chili flakes can give a true Mediterranean vibe instead of paprika.
02 -
Chives aren’t traditional but pair so well with eggs.
03 -
Serve immediately for the best creamy egg texture.