Spain on a Fork > All Recipes > Main Dishes > Spice up your Scrambled Eggs with this Irresistible Basque Dish
All Recipes, Main Dishes / January 21, 2022

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.

Scrambled Eggs
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.

Scrambled Eggs
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.

Scrambled Eggs

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.

Scrambled Eggs

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make Basque-Style Scrambled Eggs

Basque-Style Scrambled Eggs | Pisto a la Bilbaina

Course Appetizer, Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 319 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. Transfer into a large serving dish and garnish with the fried pieces of bread, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this recipe

Nutrition Facts
Basque-Style Scrambled Eggs | Pisto a la Bilbaina
Amount Per Serving
Calories 319 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 164mg55%
Sodium 135mg6%
Potassium 464mg13%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 9g18%
Calcium 89mg9%
Vitamin C 47mg57%
Vitamin A 1127IU23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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