Spanish Scrambled Eggs with Peppers and Onion Recipe
These scrambled eggs are a breakfast take on Spanish flavors: sweet peppers, gently sautéed onion, and eggs come together into a soft, colorful mixture. In Spanish bars, similar dishes are often served in the morning with a slice of bread and a cup of coffee. It’s a good alternative to classic bacon and eggs—lighter, but still filling.
A simple, everyday scrambled egg dish that brings in the flavors of Spanish tapas bars: sweet peppers, onion, and paprika turn a basic breakfast into something colorful and aromatic without making it heavy.
Chef's tips
Cook the eggs over low heat and stir gently—this is key to getting a creamy, soft texture instead of dry, overcooked curds. If your pan tends to stick, preheat it well with the oil and only then add the vegetables.
How to serve
Serve with crusty bread, toasted baguette, or rustic country bread. It also pairs nicely with a small green salad, marinated olives, or a few slices of cured ham on the side for those who eat meat.
Ingredients
- eggs - 4 piece
- pepper - 0.5 piece
- pepper - 0.5 piece
- onion - 0.5 piece
- olive oil - 1.5 tablespoons
- milk - 2 tablespoons
- sweet paprika - 0.5 teaspoons
- chives - 1 tablespoon
- salt
- black pepper
Preparation
- Wash the peppers, remove the cores and seeds, and cut them into small cubes. Peel and finely chop the onion. Wash and chop the chives.
- Heat the olive oil in a medium pan over medium heat. Add the onion and cook for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the chopped peppers and cook for another 4–5 minutes, until the peppers soften but are still slightly firm. Towards the end, add the smoked paprika and stir.
- In a bowl, whisk the eggs with the milk, a pinch of salt, and pepper using a fork or whisk until the mixture is uniform.
- Reduce the heat under the pan to low. Pour the egg mixture over the vegetables. Gently stir with a silicone spatula or wooden spoon, moving the eggs from the edges toward the center, for 3–4 minutes, until the scrambled eggs are creamy and just set but not dry.
- When the eggs reach the desired consistency, remove the pan from the heat—the scrambled eggs will continue to cook slightly from the residual heat of the pan. Sprinkle with chopped chives and serve immediately.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce i podgrzej krótko na patelni na małym ogniu, dodając odrobinę mleka lub wody.
