Spanish Scrambled Eggs with Peppers and Tomatoes
Indulge in a vibrant and flavorful dish that celebrates the essence of Basque cuisine. This Spanish-style scrambled eggs recipe combines soft, fluffy eggs with a rich mix of sautéed onions, sweet green peppers, and juicy ripe tomatoes, seasoned with aromatic herbs and a touch of spice. Perfect for breakfast or brunch, this dish brings warmth and color to your table, making it an ideal centerpiece for gatherings or a comforting start to your day.
6
Servings
116.5
Calories
13
Ingredients
Ingredients
olive oil
6 tablespoons (measured)
onions
2 (finely sliced)
green peppers
10 (finely sliced)
ripe tomatoes
6 (skinned and chopped)
garlic cloves
2 (crushed)
bay leaf
1 (whole)
fresh thyme sprigs
3-4 (whole)
sugar
1 pinch (measured)
cayenne pepper
1 pinch (measured)
salt
to taste (measured)
black pepper
to taste (freshly ground)
eggs
4 (beaten)
Bayonne ham or bacon
4 slices (to garnish)
Instructions
1
In a large, heavy-based non-stick saucepan, heat the olive oil over medium heat. Add the sliced onions and sauté gently, stirring frequently until the onions are translucent and soft, about 10 minutes.
2
Stir in the finely sliced green peppers, ensuring they are well combined with the onions. Cover the pan and continue to cook, stirring occasionally, for another 10 minutes until the peppers are tender.
3
Add the skinned tomatoes, crushed garlic, bay leaf, and fresh thyme to the mixture. Sprinkle in the pinch of sugar, cayenne pepper, and season generously with salt and freshly ground black pepper. Cover and let the mixture cook gently for 25 minutes, stirring occasionally until it has reduced and thickened.
4
Once the vegetable mixture is ready, reduce the heat to low and gently fold in the beaten eggs. Cook the eggs uncovered, stirring frequently, for about 5 minutes, or until the eggs are just set but still soft and creamy.
5
Serve the piperade immediately, garnished with sliced Bayonne ham or crispy bacon on top. Enjoy warm with crusty bread for a complete meal.
Nutrition Information
3.17g
Carbs
4.83g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spanish Scrambled Eggs with Peppers and Tomatoes?
Also known as Piperade, this is a vibrant Basque dish featuring soft, creamy scrambled eggs folded into a rich sauté of onions, green peppers, and tomatoes.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What are the caloric details for this dish?
Each serving contains approximately 116.5 calories.
What is the primary vegetable base for this dish?
The base consists of 2 onions, 10 green peppers, and 6 ripe tomatoes.
How many eggs are required for this recipe?
This specific version uses 4 beaten eggs to maintain a high ratio of vegetables to egg.
What type of peppers should I use?
The recipe calls for 10 finely sliced green peppers.
How long does it take to sauté the onions?
The onions should be sautéed gently for about 10 minutes until they are translucent and soft.
Is there a specific way to prepare the tomatoes?
Yes, the 6 ripe tomatoes should be skinned and chopped before being added to the mixture.
What is the total number of ingredients needed?
There are 13 total ingredients, including seasonings and garnishes.
What herbs are used for seasoning?
The dish is flavored with 1 whole bay leaf and 3-4 sprigs of fresh thyme.
Is this recipe spicy?
It has a mild kick from a pinch of cayenne pepper, but it is not overly spicy.
Why is sugar included in the recipe?
A pinch of sugar is added to help balance the acidity of the fresh tomatoes.
How long should the vegetable mixture simmer?
Once the tomatoes and herbs are added, the mixture should simmer for about 25 minutes until reduced and thickened.
What is the recommended garnish?
The dish is traditionally garnished with 4 slices of Bayonne ham or crispy bacon.
What is the carbohydrate content per serving?
Each serving contains approximately 3.17g of carbohydrates.
How much protein is in one serving?
There is approximately 4.83g of protein per serving.
Can I prepare the vegetable base in advance?
Yes, you can cook the onion, pepper, and tomato mixture ahead of time and simply reheat it before folding in the eggs.
What type of cooking oil is recommended?
The recipe specifies 6 tablespoons of olive oil for sautéing.
How should the eggs be cooked?
The beaten eggs should be folded into the vegetables on low heat for about 5 minutes until just set but still creamy.
What should I serve with this dish?
It is best enjoyed warm with crusty bread to soak up the juices.
Is this recipe suitable for brunch?
Yes, its vibrant colors and savory profile make it an ideal centerpiece for breakfast or brunch gatherings.
What is the origin of this dish?
This dish is a staple of Basque cuisine, often referred to as Piperade.
Can I use dried thyme instead of fresh?
While fresh is preferred, you can use a smaller amount of dried thyme if fresh sprigs are unavailable.
How much garlic is included?
The recipe calls for 2 crushed garlic cloves.
Is the ham cooked with the eggs?
No, the ham or bacon is used as a garnish on top of the finished dish.
Should the pan be covered during cooking?
The pan should be covered while softening the peppers and simmering the tomatoes, but uncovered when cooking the eggs.
What texture should the peppers have?
The peppers should be cooked until they are completely tender before adding the tomatoes.
Is this dish vegetarian?
The base dish is vegetarian, but it becomes non-vegetarian if you add the suggested Bayonne ham or bacon garnish.
Does the recipe include salt and pepper?
Yes, it should be seasoned generously with salt and freshly ground black pepper to taste.
What is the secret to creamy eggs in this recipe?
The secret is reducing the heat to low and stirring frequently for 5 minutes so the eggs remain soft rather than rubbery.