Spanish Scrambled Eggs with Tomatoes and Spinach Recipe
Scrambled eggs with tomatoes and spinach is a breakfast inspired by Spanish bars, where eggs with vegetables on a slice of bread are often served in the morning. Thanks to sautéed tomatoes and spinach leaves, the dish is colorful and full of flavor, yet still light. It also works great as a quick dinner when you don’t feel like cooking for long.
This scrambled egg dish combines the simplicity of everyday breakfast with the sunny flavors of Spanish bars, where eggs with vegetables on bread are a classic. Light yet satisfying, it’s full of color and fresh vegetables, and comes together in just a few minutes.
Chef's tips
Use ripe, flavorful tomatoes – they give the dish most of its taste. Don’t overcook the eggs; take them off the heat while they are still slightly runny, as they will finish cooking in the residual heat. If you like a creamier texture, add a bit more milk or a spoonful of cream to the eggs.
How to serve
Serve the scrambled eggs on toasted slices of rustic wheat bread or ciabatta, drizzled with olive oil. You can sprinkle them with fresh herbs such as parsley or chives. A side of simple green salad or a few slices of avocado will turn this into a more substantial brunch.
Ingredients
- eggs - 4 pieces
- tomatoes medium, diced - 2 pieces
- fresh spinach leaves, rinsed - 60 g
- spring onion sliced - 2 pieces
- olive oil - 2 tablespoons
- milk optional, for the eggs - 2 tablespoons
- salt to taste
- black pepper to taste
- wheat bread for serving, optional - 2 slices
Preparation
- Crack the eggs into a bowl, add the milk, a pinch of salt and pepper. Beat with a fork until the mixture is uniform.
- Heat the olive oil in a pan over medium heat. Add the diced tomatoes and fry for 3–4 minutes, until they soften and release their juices but still hold their cube shape.
- Add the sliced spring onion and fry for another 1 minute, stirring.
- Add the spinach leaves and fry for 1–2 minutes, until they wilt and reduce in volume. If there is a lot of liquid from the tomatoes in the pan, cook a bit longer until some of it evaporates.
- Reduce the heat to low. Pour the egg mixture into the pan. Gently stir with a silicone spatula or wooden spoon, moving the eggs from the edges toward the center as they begin to set.
- Cook for 3–4 minutes, stirring gently all the time, until the scrambled eggs are soft, moist, and only slightly runny in a few spots – they will continue to cook from the heat of the pan.
- Serve immediately, preferably on warmed slices of bread or alongside bread.
Storage
No storage information available for this dish.
This recipe was inspired by breakfasts in small Spanish bars, where eggs with vegetables are often served on bread instead of as a separate dish. It’s one of those meals that feels special but is incredibly quick and easy to make, perfect for lazy mornings or simple weeknight dinners.
