Scrambled Eggs With Young Eels

1. 1

   1. Peel and slice mushrooms and cloves of garlic. Set aside.

2. 2

   2. Place the glazed clay pot over low heat for 5-7 minutes.

3. 3

   3. Add 2 tablespoons of olive oil and the sliced garlic. Cook over low-medium heat for 4-5 minutes or until golden.

4. 4

   4. Add the imitation young eels and cook for 5-7 minutes more and stir continuously.

5. 5

   5. Place the sliced mushrooms and some salt into the glazed clay pot and cook over low-medium heat for 5-7 minutes.

6. 6

   6. Crack eggs and place them into a bowl and beat very softly just for 10-15 seconds.

7. 7

   7. Add eggs to the glazed clay pot and cook for 2-3 minutes and stir continuously.

8. 8

   8. Serve and enjoy your Spanish tapas recipe of scrambled eggs with young eels!

* Per serving · 4 servings · Values may vary.