Spice up your Scrambled Eggs with this Irresistible Basque Dish

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

eggplant

💰Cheaper: zucchini

Zucchini is more readily available and cheaper.

Finely dice 1 medium onion.

Roughly chop 4 cloves of garlic.

Finely chop 1 green bell pepper.

Cut 1 zucchini into thick rounds and then into small cubes.

Grate 2 medium tomatoes to end up with 1/2 cup of tomato sauce (115 grams).

Crack 4 large eggs into a bowl and whisk them together with 2 tablespoons of freshly chopped parsley (8 grams), sea salt, and freshly cracked black pepper.

Heat a large non-stick fry pan over low medium heat and add 2 tablespoons of extra virgin olive oil (30 milliliters).

In the heated fry pan, add the diced onion, chopped green bell pepper, and chopped garlic; mix to coat the vegetables in olive oil and sauté for about 5 minutes until the onions are translucent.

Add the cubes of zucchini to the pan and mix; sauté for another 5 minutes until the zucchini is translucent.

Add the 1/2 cup of tomato sauce (115 grams) to the pan, season with sea salt and freshly cracked black pepper, and mix everything together.

In a separate small frying pan, heat 1/4 cup of extra virgin olive oil (60 milliliters) over medium heat.

Cut standard white sandwich bread into 4 evenly sized pieces and fry them in the hot olive oil for 45 to 60 seconds per side until golden brown; transfer to a plate lined with paper towels after frying.

Return to the fry pan with the vegetables, which should have thickened; add the whisked eggs and turn the heat up to medium, mixing everything together to create the scramble for 2 to 3 minutes until the eggs are cooked through.

Remove the pan from heat and transfer the scramble to a serving dish; garnish with the fried bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens