Spanish Tomato & Egg Scramble | A Traditional Egg Dish from Murcia

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers healthy fats while being versatile.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and adds moisture.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried herbs

Cilantro adds freshness while dried herbs are more economical.

Grate 4-5 tomatoes to yield about 1 generous cup (230 grams).

Dice 1/2 of a green bell pepper and finely dice 1/2 of an onion.

Mince 3 cloves of garlic.

Crack 6 cage-free organic eggs into a bowl, season with sea salt and black pepper, and whisk until well mixed.

Heat 2 tablespoons (30 milliliters) of extra virgin olive oil in a large non-stick frying pan over medium heat for 2 minutes.

Add the diced onion and green bell pepper to the pan and sauté for about 5-6 minutes until the onion is translucent and the bell pepper is lightly sautéed.

Add the minced garlic and sauté for about 30 seconds until aromatic.

Add the grated tomato, 1/2 teaspoon of red wine vinegar, and 1/2 teaspoon of white sugar, season with sea salt and black pepper, and mix well.

Simmer the mixture on medium heat for 6-8 minutes until the tomato thickens.

Add the whisked eggs to the pan and gently mix to create a scramble, cooking for 3-4 minutes until the eggs are just set.

Remove from heat and transfer to a serving dish, garnishing with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens