in Spain

Basque breakfast

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 80 ml milk
  • Salt
  • pepper
  • 2 bell peppers, yellow
  • 2 bell peppers, red
  • 1 clove(s) garlic
  • 1 bulb(s) shallot(s)
  • 5 tbsp tomatoes, pureed
  • olive oil
  • Thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Basque peppers with scrambled eggs

Finely chop the shallots, garlic, and bell peppers. Sauté the shallots and bell peppers in olive oil until translucent. Add the garlic to the pan for a moment and then immediately deglaze with the passata. If the heat is too high, you can add a little water. Combine the eggs, milk, salt, and pepper in a bowl and whisk well. Fry the scrambled eggs in a pan. Season the bell peppers with fresh thyme and serve with the scrambled eggs. Serve with bread, flatbread, or ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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