A recipe for eggs from Spain, this time from Penelope Casas ” The Food and Wines of Spain” (1982). Great for breakfast or brunch, with or without the toast.
Ingredients
- 2 tbsps olive oil
- 3 tbsps finely chopped onion
- 1 garlic clove,crushed
- 3 tbsps green pepper, finely chopped
- 3 tbsps red pepper, finely chopped
- 2 tbsps finely chopped cured ham
- 1 tomato roughly chopped
- salt and pepper
- 2 organic eggs
Servings:
Instructions
- Heat 1 tbsp oil in a medium skillet and saute the onions, garli, green peppers and red peppers slowly until the peppers are tender.
- Add the ham and cook for another minute, then add the tomato and season. Cover and cook for 10 minutes.
- Lightly beat the eggs in a bowl, then stir the tomato mixture into the eggs.
- Wipe out the skillet and heat the remaining 1 tbsp oil. Tip in the egg and tomato mix and stir constantly until the eggs are just set .
- Serve with toast or triangles of bread sauted in butter.
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