Spanish scrambled eggs with pepper, onion and Manchego cheese Recipe
These scrambled eggs are like a little Spanish morning on a plate: sweet bell pepper, gently sautéed onion and bold Manchego cheese. In Spain, eggs often appear at breakfast or a late brunch, served with bread and a cup of coffee. It’s a great way to turn ordinary eggs into a more holiday‑style breakfast without much effort.
This recipe turns simple scrambled eggs into a Spanish‑inspired breakfast by combining sweet bell pepper, gently sautéed onion and aromatic Manchego cheese. The slow cooking keeps the eggs creamy while the cheese adds a deep, nutty flavor reminiscent of a café breakfast in Spain.
Chef's tips
Cook the eggs over low heat and be patient—rushing them over high heat will make them dry and rubbery. Grate the Manchego on the coarse side so you get little pockets of melted cheese. Season the vegetables well before adding the eggs so the whole dish is evenly flavored.
How to serve
Serve the scrambled eggs on warm toasted bread or alongside crusty baguette. Add a side of sliced tomatoes or a small arugula salad with olive oil and a pinch of salt. Pair with café con leche–style coffee or freshly squeezed orange juice for a Spanish‑style breakfast.
Ingredients
- egg - 4 pieces
- Manchego cheese coarsely grated - 40 g
- red bell pepper - 0.5 pieces
- onion small - 0.5 pieces
- olive oil - 1 tablespoon
- butter - 10 g
- milk optional, for a gentler texture - 2 tablespoons
- chives chopped, for serving - 1 tablespoon
- salt to taste
- black pepper to taste
- wheat bread for serving, preferably toasted - 2 slices
Preparation
- Wash the pepper, remove the core and seeds, and dice it finely. Peel the onion and also dice it finely.
- Heat the olive oil in a frying pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the pepper and fry for another 4–5 minutes, until it softens but still holds its shape a little.
- In a bowl, whisk the eggs with the milk (if using), then add a pinch of salt and pepper.
- Add the butter to the vegetables in the pan, wait until it melts, then pour in the egg mixture. Reduce the heat to low.
- Cook the scrambled eggs slowly, gently pushing the egg mixture from the edges toward the center with a spatula, until it starts to thicken but is still slightly creamy.
- When the eggs are almost set, sprinkle in the grated Manchego, gently stir and cook for another 30–60 seconds, until the cheese melts and the eggs reach your preferred consistency.
- Serve immediately, sprinkled with chives, with toasted bread on the side.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce i zjedz tego samego dnia, delikatnie podgrzewając na małym ogniu.
