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Basque Scrambled Eggs Tapas Recipe

Experience the vibrant flavors of Spain with this authentic Basque Scrambled Eggs Tapas recipe! Perfect for a tapas night or a light yet satisfying meal, these creamy scrambled eggs are infused with the rich taste of chorizo and sweet bell peppers. Learn how to perfectly peel tomatoes for this recipe with our simple step-by-step guide. This recipe easily serves 4-6 as part of a larger tapas spread. Prepare to impress your guests with this elevated take on a classic!

Prep Time 15 mins
Cook Time 40 mins
Calories 674.5 kcal
Protein 57g
Rating 5.0 (3 Reviews)
Basque Scrambled Eggs Tapas 84

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basque Scrambled Eggs Tapas

  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper (any color), chopped
  • 1 bell pepper (any color), chopped
  • 2 medium tomatoes, peeled and chopped
  • 4 ounces chorizo sausage, sliced
  • 1 tablespoon butter
  • 6 large eggs
  • salt to taste
  • pepper to taste
  • 4-6 slices country bread, toasted

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How to Make Basque Scrambled Eggs Tapas

  1. Preheat your oven to the lowest setting or 'warm'.
  2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat.
  3. Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Sauté for 5-7 minutes, until softened but not browned.
  4. Add 2 medium tomatoes, peeled and chopped (see tip in description for peeling!), and heat through for about 2 minutes.
  5. Transfer the vegetables to an oven-safe dish and place in the preheated oven to keep warm.
  6. Add 1 tablespoon of olive oil to the skillet.
  7. Add 4 ounces of chorizo sausage, sliced. Cook for 30 seconds, just to warm through and infuse the oil with flavor. Remove the chorizo and add to the vegetables in the oven.
  8. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
  9. In a bowl, whisk together 6 large eggs with salt and pepper to taste.
  10. Pour the eggs into the skillet and gently scramble until cooked to your desired consistency (soft, medium, or firm).
  11. Add additional salt and pepper to taste.
  12. Return the warmed vegetables and chorizo to the skillet and gently stir to combine.
  13. Serve immediately over toasted baguette slices (about 4-6 slices).

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

35g

Fat

68g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Breakfast Eggs Dairy Spanish European Eggs