Spanish Eggs with Peppers (Print Version)
# Ingredients:
→ Core Ingredients
01 -
Three tablespoons (about 45ml) of high-quality extra-virgin olive oil
02 -
Half a teaspoon of hot paprika (1g)—Urfa or Aleppo peppers are awesome substitutes
03 -
A pinch of dried oregano (optional, but it really enhances the flavors)
04 -
4 large eggs (roughly 200g), whisked lightly
→ Fresh Vegetables
05 -
A small onion, chopped finely (makes around 3/4 cup or 39g)
06 -
One diced shishito, Padrón, or Chinese green long pepper (3/4 cup; 90g)
07 -
Fresh tomatoes peeled and diced, or canned ones drained (1/2 cup; about 100g in total)
→ Seasonings & Garnish
08 -
Kosher salt to your liking
09 -
A generous grind of fresh black pepper
10 -
Chopped fresh chives as a garnish (optional—but it’s worth it!)
# Instructions:
01 -
Get a skillet on low heat, and let the olive oil warm up just a little. Add the hot paprika and, if you want, oregano. Then, toss in the onion and your diced peppers. Season it well with salt and make sure to go heavy on the black pepper—it’s worth it! Stir it all occasionally and cook it down until those veggies are buttery soft. It’ll take about 8 minutes of gentle cooking.
02 -
Next, throw in those tomatoes and keep stirring them in. You’re looking for the mixture to darken in color and get richer. Don’t skip this step! Once it’s ready, scoop out half of this gorgeous mix and save it for later—trust me, you’ll need it.
03 -
Put the skillet back on the stovetop and pour in those beaten eggs, which you’ve already seasoned with salt and pepper. Stir them gently and don’t stop until they’re just barely cooked—think soft and creamy. As soon as that point hits, take the pan off the heat and quickly fold in the veggie mixture you saved earlier. Done!
04 -
If you’re using chives (you totally should), sprinkle them generously on top and bring it all to the table while it’s still hot and fresh.
# Notes:
01 -
Swapping paprika for Aleppo or Urfa chilies gives this dish a more traditional flavor
02 -
Chives may not be common in this recipe, but they go amazingly with the eggs
03 -
You’ll get the best experience eating this dish immediately while it’s still creamy