Scrambled Eggs, Spanish Style
Spanish-style scrambled eggs feature a flavorful mix of sautéed green peppers, onions, garlic, and tomatoes, infused with dried thyme and hot pepper sauce. This hearty, colorful dish offers a smoky, spicy kick perfect for breakfast or brunch, appealing to those who enjoy bold, savory flavors with a touch of heat.
Ingredients
Instructions
- Slice green peppers; slice onion thinly.
- In a 12-inch skillet over medium-high heat, heat a tablespoon of hot olive or salad oil.
- Cook green peppers, onion, garlic, dried thyme leaves, and 1/2 teaspoon salt until vegetables are tender-crisp.
- Add tomatoes and hot pepper sauce to the skillet.
- Cook for 2 to 3 minutes until tomatoes are softened.
- Spoon the mixture onto a warm large platter to keep warm.
Tips & Substitutions
For a creamier texture, whisk eggs with a splash of milk or cream before cooking. If you prefer less heat, reduce the hot pepper sauce or omit it entirely. You can substitute red bell peppers for green if you prefer a sweeter flavor. Using fresh herbs like basil or cilantro can also add a nice twist to the dish. For a complete meal, consider serving with crusty bread or alongside a salad.
Serving Suggestions
Serve the scrambled eggs on a warm platter, garnished with fresh parsley for a pop of color. These eggs pair beautifully with crusty bread or tortillas for a hearty breakfast. Consider serving alongside a fresh salad or some avocado slices for a balanced meal. For an added touch, you might enjoy them with a side of Edith'S Pineapple Salad for a sweet contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, stirring occasionally until heated through. Alternatively, you can microwave in short bursts, stirring in between, but be careful not to overcook, as eggs can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scrambled Eggs, Spanish Style contains roughly 622 calories, with 34g protein, 103g carbohydrates, and 20g fat. It is an excellent source of vitamin C (449% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (166% of the Daily Value). Note that it is relatively high in sodium, at 1281mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs to reduce cholesterol. For this recipe, use about 2 egg whites for each whole egg, keeping in mind that the texture and flavor will be slightly different. You may want to add a bit more seasoning to compensate.
What can I add to make this dish heartier?
To make the dish heartier, consider adding cooked potatoes or sausage before scrambling the eggs. You could also mix in some cheese, such as feta or cheddar, right before the eggs finish cooking for added creaminess and flavor.
Can I make this recipe ahead of time?
While scrambled eggs are best served fresh, you can prepare the vegetable mixture ahead of time and store it in the refrigerator. When ready to serve, simply reheat the mixture, add the eggs, and scramble them together for a quick meal. This way, you can enjoy a delicious breakfast with minimal effort.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).