Best Basque Scrambled Eggs Tapas Recipes

BASQUE-STYLE SCRAMBLED EGGS | PISTO A LA BILBAINA

Steps:

• FInely dice 1 medium sized onion, roughly chop 4 cloves garlic, finely chop 1 green bell pepper, cut 1 zucchini into small cubes, finely grate 2 tomatoes and crack 4 eggs into a large bowl, season with 2 tbsp finely chopped parsley, sea salt & black pepper, whisk together
• Heat a large nonstick fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, at the same time, heat a small fry pan with a medium heat and add in 1/4 cup extra virgin olive oil
• After heating the large pan for 2 minutes, add in the diced onions, chopped green bell pepper and chopped garlic, mix with the olive oil, after 5 minutes and the onion is translucent, add in the cubes of zucchini, mix together and cook for another 5 minutes or until the zucchini is translucent, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer
• Meanwhile, cut 2 slices of white sandwich bread, each one into 4 evenly sized pieces, then fry them in the small fry pan for 45 to 60 seconds per side or until golden fried, cook in batches to not over-crowd the pan
• After simmering the grated tomatoes for 4 minutes and they have thickened up, add in the whisked eggs, turn up the heat to a medium heat and mix everything together continuously to create the scramble, after 3 minutes and the eggs are cooked through remove from the heat
• Transfer into a large serving dish and garnish with the fried pieces of bread, serve at once, enjoy!

PIPERADE (BASQUE SCRAMBLED EGGS)

Steps:

• Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;

CHEZ GLADINES' BASQUE-STYLE SCRAMBLED EGGS

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions and cook, stirring, until translucent, about 8 minutes.
• Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine, and sugar. Season with salt and pepper to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes.
• Heat the butter in a skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through. Remove from the heat.
• In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side.
• To serve, combine the scrambled eggs with the pepper and onion mixture and top each serving with a slice of ham.
• Note: To peel tomatoes, place in boiling water for 30 seconds, plunge into cold water, and peel with a sharp knife.

BASQUE SCRAMBLED EGGS (TAPAS)

Steps:

• Preheat an oven on low or warm setting.
• Heat 2 tablespoons of the oil over medium-high heat in a large, heavy-bottom skillet.
• Add the onion and bell peppers and sauté 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.
• 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.
• 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.
• Serve immediately over the hot toast.

BASQUE EGGS

Steps:

• In a large nonstick saucepan (or skillet with reasonably high sides), saute diced sausage over medium flame till nicely browned, about 4 minutes.
• Add onion and garlic and stir till well mixed. Cook till onion is soft and garlic is fragrant, about 2 minutes. Add bell peppers and cook a minute or two, till slightly soft. Add diced tomatoes, thyme, red pepper, and salt (if using), cover, and cook 4 minutes, till juicy.
• If using beaten eggs, stir gently throghout veggie mixture; cover. Cook 4 minutes, till set. (This produces more of a fritatta feel--good for folks who don't like runny egg yolks).
• If using whole eggs, crack each egg and gently slide it into the veggie stew, trying to keep the eggs from touching each other (it may help to make a well for each egg with the back of a spoon). Cover and cook 3 minutes, till whites are set. Ladle each egg and some veggies into a serving bowl. Serve with crusty warm bread.