Spice up your Scrambled Eggs with this Irresistible Basque Dish
These Basque-Style Scrambled Eggs, known in Spain as Pisto a la Bilbaina, truly elevate the scrambled egg field. They´re packed with simple yet delicious flavors, super easy to make and done in just 30 minutes.
This dish hails from the Basque country, in the north of Spain. Where they are known as some of the best cooks in Spain. Give this simple dish a try, and you will see why they are considered such great cooks.
This dish is typically served either as a tapas appetizer or even as a starter for dinner. But you can also serve it for breakfast. Either way you dice it, this dish promises to take your next scrambled egg experience to the next-level.
TIPS & TRICKS to Make this Recipe: The secret here is to cook the vegetables on a low-medium heat. That way they poach in the olive oil and not fry. I finely grated tomatoes to make the tomato sauce, but you can also use canned tomato sauce or passata.
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Watch the Video Below on How to Make Basque-Style Scrambled Eggs
Basque-Style Scrambled Eggs | Pisto a la Bilbaina
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 1 green bell pepper
- 4 cloves garlic
- 1 zucchini
- 2 tomatoes
- 4 cage-free organic eggs
- 2 tbsp finely chopped parsley 8 grams
- pinch sea salt
- dash black pepper
- 1/4 cup extra virgin olive oil 60 ml
- 2 slices sandwich bread
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!
Get the Spanish Olive Oil I used to make this recipe
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