Spanish cuisine · Breakfast & Eggs

Pisto Scrambled Eggs

Softly braised pepper, zucchini and tomato vegetables, stirred with eggs into a creamy scramble.

Ingredients · for 4 servings

• 2 onions
• 1 green bell pepper
• 1 red bell pepper
• 1 zucchini
• 4 ripe tomatoes
• 2 cloves of garlic
• 6 eggs
• 5 tbsp olive oil
• 1 tsp sweet paprika
• Salt, pepper

Instructions

1. Cut the onions, both peppers and the zucchini into even 1 cm dice, finely chop the garlic and peel, deseed and dice the tomatoes.
2. Heat 4 tbsp olive oil in a wide pan and braise the onions with the peppers over medium heat for 10 min. until soft but not browned.
3. Add the zucchini and garlic and braise for 5 min. more, then toast the paprika in for 30 sec. so it releases its aroma.
4. Stir in the tomatoes, season with salt and pepper and let the pisto reduce uncovered over low heat for 15 min. until the liquid has evaporated and the mixture glistens.
5. Whisk the eggs lightly with a pinch of salt, stir the remaining olive oil into the hot vegetables and pour the eggs over the top.
6. Over low heat, draw the eggs from the edge to the center with a wooden spoon for 2–3 min. until the scramble is still glossy and creamy, and serve immediately with bread.