Basque-style scrambled eggs
6 servings
30 minutes
Basque-style scrambled eggs are a culinary masterpiece embodying the passion and temperament of Spanish cuisine. This recipe hails from the Basque Country, a region known for its rich flavors and culinary traditions. Tender eggs whipped with aromatic vegetables, spicy ham, and spices create a refined blend of softness and depth of flavor. Olive oil adds a silky texture to the dish, while fresh basil unveils bright herbal notes. The uniqueness of Basque-style scrambled eggs lies in its rich flavor spectrum and nutritional value, making it an excellent choice for breakfast or a light dinner. Serving with raw yolks adds intrigue and a silky consistency, transforming a simple dish into a gastronomic masterpiece worthy of true connoisseurs of Spanish cuisine.
1
Wash and chop the onion, cut large basil leaves, and set aside the small ones. Dip the pepper in olive oil heated to 180 degrees for a few minutes, peel it, and cut it into strips. Peel the tomatoes, remove the seeds, and also cut them into strips.
- Onion: 200 g
- Basil: 0.5 bunch
- Red sweet pepper: 200 g
- Green bell pepper: 200 g
- Olive oil: 200 ml
- Tomatoes: 200 g
2
Melt the bone marrow in a pan with a little olive oil. Add onion and pepper to the pan, sauté, then add the shank, tomatoes, bouquet garni, and garlic. Cook uncovered on low heat until the moisture evaporates from the vegetables.
- Bone marrow: 2 pieces
- Olive oil: 200 ml
- Onion: 200 g
- Red sweet pepper: 200 g
- Green bell pepper: 200 g
- Pork shanks: 1 piece
- Tomatoes: 200 g
- Bouquet garni: 1 bunch
- Garlic: 2 cloves
3
Remove the shank, bouquet garni, and garlic, add sliced ham and chopped basil. Season the prepared garnish with salt and pepper to taste, then cool.
- Dry-cured ham: 100 g
- Basil: 0.5 bunch
- Freshly ground black pepper: to taste
4
Separate the yolks from the whites, lightly beat the whites, strain through a sieve, sprinkle with salt and pepper, mix with the garnish, and fry while stirring with a fork.
- Chicken egg: 12 pieces
- Flowers of salt: to taste
- Freshly ground black pepper: to taste
5
Then stop stirring, let the omelet brown slightly, and fry the other side.
6
Brush the finished omelet with olive oil. Garnish each portion with three raw yolks and basil, salt flowers, and season with mignonette pepper.
- Olive oil: 200 ml
- Chicken egg: 12 pieces
- Basil: 0.5 bunch
- Flowers of salt: to taste
- Pepper Mignonette Mix: to taste