Spanish Tomato & Egg Scramble | Revuelto de Tomate Murciano
This Spanish Tomato & Egg Scramble is the ultimate Spanish breakfast. Loaded with flavors, easy to make and done in just 30 minutes. Gluten Free.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 6 cage-free organic eggs
- 1/2 onion finely diced
- 1/2 green bell pepper roughly diced
- 3 cloves garlic roughly minced
- 4 tomatoes finely grated
- 1/2 tsp red wine vinegar (2.5 ml)
- 1/2 tsp white sugar (2 grams)
- sea salt & black pepper
- handful freshly chopped parsley
Instructions
- 1
Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 1/2 green bell pepper roughly diced, mix with the olive oil, after 5 minutes add in 3 cloves garlic roughly minced and cook for 30 seconds, then add in 4 tomatoes that have been finely grated (about 1 cup / 225 grams), 1/2 tsp (2.5 ml) red wine vinegar, 1/2 tsp (2 grams) white sugar and season with sea salt & black pepper, mix and simmer
- 2
Meanwhile, crack in 6 large cage-free organic eggs into a bowl, season with sea salt & black pepper and whisk together until well mixed
- 3
After simmering the grated tomato for 7 to 8 minutes and it has thickned up, add in the whisked eggs, gently mix the eggs with the tomato sauce to create the scramble
- 4
About 3 to 4 minutes after adding the eggs they should be perfectly cooked, remove the pan from the heat, transfer everything into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!