Spanish Scrambled Eggs with Shrimp and Chives Recipe
Delicate scrambled eggs with shrimp and chives are a breakfast that in Spain’s coastal regions is often served on weekends, when there’s time for a leisurely, longer meal. It’s a bit like French scrambled eggs with salmon, but thanks to the olive oil and shrimp it has a more Mediterranean character. It’s a great way to turn ordinary eggs into a little breakfast celebration.
Combining delicate scrambled eggs with juicy shrimp and fresh chives gives this simple breakfast a distinctly Mediterranean twist. The gentle garlic aroma and olive oil base add depth of flavor while keeping the dish light and elegant—perfect for a leisurely weekend morning.
Chef's tips
Keep the heat low once you add the eggs; this is key to getting a creamy, soft texture instead of dry, overcooked scrambled eggs. Don’t overcrowd the pan with shrimp—if you’re cooking a larger portion, fry them in batches so they sear rather than steam.
How to serve
Serve directly from the pan onto warm plates, ideally with toasted sourdough or a crusty baguette. A simple green salad with a lemony dressing or a few slices of ripe tomato on the side will balance the richness nicely.
Ingredients
- eggs medium - 5 pieces
- shrimp peeled, small or medium - 150 g
- chives chopped - 2 tablespoons
- butter - 1 tablespoon
- olive oil - 1 tablespoon
- milk or 30% cream for a creamier version - 2 tablespoons
- garlic small - 1 clove
- salt to taste
- black pepper to taste
Preparation
- Rinse the shrimp and pat dry with a paper towel. If they are larger, cut them in half lengthwise so they cook faster.
- Peel the garlic and chop it very finely. Rinse the chives, pat dry, and finely chop.
- Crack the eggs into a bowl, add the milk, a pinch of salt and pepper. Beat with a fork or whisk until the mixture is uniform but not whipped into a foam.
- Heat the olive oil in a non-stick pan over medium heat. Add the garlic and fry for about 20–30 seconds, until fragrant but not browned.
- Add the shrimp and fry for 1.5–2 minutes, stirring, until they turn pink and opaque. Push them to one side of the pan.
- Reduce the heat to low, add the butter and wait until it melts. Pour the egg mixture onto the free part of the pan.
- Gently stir the eggs with a silicone spatula or wooden spoon, moving them from the edges toward the center, until they begin to set into soft curds. Try not to stir too vigorously so the scrambled eggs stay creamy rather than dry.
- When the eggs are almost set but still slightly moist, mix them with the shrimp. Cook for another 20–30 seconds, until everything is hot but the scrambled eggs are still soft.
- Remove the pan from the heat, sprinkle the scrambled eggs with chives and serve immediately.
Storage
Jajecznicę najlepiej zjeść od razu po przygotowaniu, bo po podgrzaniu jajka stają się suche, a krewetki twarde. Jeśli coś zostanie, przechowuj w lodówce maksymalnie do następnego dnia i podgrzej bardzo krótko na małym ogniu.
