Basque Scrambled Eggs (Tapas) Recipe

Name: Basque Scrambled Eggs (Tapas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons Spanish olive oil, divided; 1 large onion, finely chopped; 1 large red bell pepper, cored, seeded, and chopped; 1 large green bell pepper, cored, seeded, and chopped; 2 large tomatoes, peeled, seeded, and chopped; 2 ounces chorizo sausage, thinly sliced, casings removed, if preferred (55 g); 3 tablespoons butter; 10 large eggs, lightly beaten; salt; pepper; 4 -6 thick slices country bread, toasted, to serve

Servings: persons

4 tablespoons Spanish olive oil, divided
1 large onion, finely chopped
1 large red bell pepper, cored, seeded, and chopped
1 large green bell pepper, cored, seeded, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 ounces chorizo sausage, thinly sliced, casings removed, if preferred (55 g)
3 tablespoons butter
10 large eggs, lightly beaten
salt
pepper
4 -6 thick slices country bread, toasted, to serve

1
Preheat an oven on low or warm setting.
2
Heat 2 tablespoons of the oil over medium-high heat in a large, heavy-bottom skillet.
3
Add the onion and bell peppers and saute for about minutes, or until the vegetables are softened, but not browned. Toss in the tomatoes and heat through. Remove to a plate and place in oven to keep warm.
4
Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, enough to warm through and flavor the oil. Remove the sausage to the plate of warmed vegetables.
5
Add enough oil to the pan to make up 2 tablespoons. Add butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness. Add extra seasoning to taste. Return the vegetables to the skillet and stir through.
6
Serve immediately over the hot toast.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons Spanish olive oil, divided, 1 large onion, finely chopped, 1 large red bell pepper, cored, seeded, and chopped, 1 large green bell pepper, cored, seeded, and chopped, and more.

Yes, Basque Scrambled Eggs (Tapas) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basque Scrambled Eggs (Tapas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions