Chez Gladines' Basque-Style Scrambled Eggs
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
41
Spice
59
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat the olive oil in a large saucepan over medium-high heat
2
Add the garlic and onions and cook, stirring, until translucent, about 8 minutes
3
Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine, and sugar
4
Season with salt and pepper to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes
5
Heat the butter in a skillet over medium-high heat
6
Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through
7
Remove from the heat
8
In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side
9
Heat the olive oil in a large saucepan over medium-high heat
10
Add the garlic and onions and cook, stirring, until translucent, about 8 minutes
11
Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine, and sugar
12
Season with salt and pepper to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes
13
Heat the butter in a skillet over medium-high heat
14
Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through
15
Remove from the heat
16
In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side
17
To serve, combine the scrambled eggs with the pepper and onion mixture and top each serving with a slice of ham
18
<a name="note">Note:</a> To peel tomatoes, place in boiling water for 30 seconds, plunge into cold water, and peel with a sharp knife
19
To serve, combine the scrambled eggs with the pepper and onion mixture and top each serving with a slice of ham
20
<a name="note">Note:</a> To peel tomatoes, place in boiling water for 30 seconds, plunge into cold water, and peel with a sharp knife