Spain on a Fork > All Recipes > Tapas > Spanish Scrambled Eggs with Zucchini | Zarangollo Murciano Recipe
All Recipes, Tapas / November 2, 2020

Spanish Scrambled Eggs with Zucchini | Zarangollo Murciano Recipe

Today, I present to you another regional dish from Spain. This time from the beautiful region of Murcia in Southeastern Spain. We are talking Zarangollo Murciano. This dish is basically Spanish Scrambled Eggs with Zucchini. Truly, one of the BEST egg dishes I have ever tasted.

The best part about this recipe, is that it´s made with just a couple basic ingredients. Eggs, onions and zucchini. What makes this dish so special, is the way the ingredients are cooked. The eggs are not fully whisked, which gives them different textures and flavors, the onions are caramelized and the zucchini is cooked until lightly golden.

But in all honesty, the most important ingredient in this recipe is the olive oil. Make sure to use a great Spanish olive oil to make this recipe. It´s what cooks & flavors all the ingredients and gives this dish that punch of Spanish goodness.

TIPS & TRICKS to Make this Recipe: Make sure to use a nonstick fry pan here. That way the eggs don´t stick to the pan. When cooking the onions & zucchini, make sure to be on a medium-high heat. This way the onions caramelize, and it also helps the zucchini release all its water content. Which gives the zucchini and incredible texture and flavor. And of course, lower the fire to a low-medium heat before you add the eggs. That way they don´t over cook.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Scrambled Eggs with Zucchini

Spanish Scrambled Eggs with Zucchini | Zarangollo Murciano Recipe

Course Appetizer, Breakfast
Cuisine Spanish
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 4 cage-free organic eggs
  • 1/2 onion
  • 1 zucchini
  • 2 tbsp extra virgin olive oil 30 ml
  • sea salt & black pepper
  • handful freshly chopped chives


  1. Crack 4 eggs into a bowl, season with sea salt & black pepper, lightly whisk the eggs for about 10 seconds, you don´t want to fully whisk the eggs, you want to leave some streaks of egg whites in the mix

  2. Thinly slice 1/2 onion

  3. Peel 1 medium sized zucchini and cut into rounds that are about 1/8 of an inch thick

  4. Heat a large nonstick fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil

  5. After 1 minute add in the sliced onion and mix with the olive oil, after 2 minutes add in the sliced zucchini, continue to mix, after 5 to 6 minutes and the zucchini is translucent and developing a light golden color and the onions are caramelized, lower the fire to a low-medium heat, season with sea salt & black pepper

  6. Once the pan cools down from a medium-high heat to a low-medium heat (about 2 minutes), add in the egg mixture, mix every 30 seconds, you want to end up with large chunks of eggs, after 3 minutes and the eggs are fully cooked through, remove the pan from the heat, transfer to a serving dish and sprinkle with freshly chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this recipe

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