Chez Gladines Basque Style Scrambled Eggs Recipes

BASQUE-STYLE SCRAMBLED EGGS | PISTO A LA BILBAINA

Steps:

• 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!

PIPERADE (BASQUE SCRAMBLED EGGS)

Steps:

• Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

BASQUE SCRAMBLED EGGS (TAPAS)

Steps:

• Preheat an oven on low or warm setting.
• Heat 2 tablespoons of the oil over medium-high heat in a large, heavy-bottom skillet.
• Add the onion and bell peppers and sauté for about minutes, or until the vegetables are softened, but not browned. Toss in the tomatoes and heat through. Remove to a plate and place in oven to keep warm.
• Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, enough to warm through and flavor the oil. Remove the sausage to the plate of warmed vegetables.
• Add enough oil to the pan to make up 2 tablespoons. Add butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness. Add extra seasoning to taste. Return the vegetables to the skillet and stir through.
• Serve immediately over the hot toast.