Scrambled eggs with wild mushrooms

Scrambled eggs with wild mushrooms

Revuelto de setas

By
From
Spanish Made Simple
Serves
2

Scrambled eggs is a star dish for a weekend breakfast for most people in the UK; in Spain we prefer to have it for dinner (I prefer churros for breakfast). We add more ingredients, such as mushrooms, spinach or even prawns, and that is what boosts a nutritional dinner and makes the eggs into something a bit more filling.

Ingredients

Quantity Ingredient
a drizzle olive oil
1 small piece chilli or cayenne pepper, finely chopped
200g wild mushrooms or a mixture of oyster and shiitake, chopped
2 garlic cloves, slliced
4 eggs
salt
freshly ground black pepper

Method

  1. Heat the olive oil in a pan over a medium heat and fry the chopped chilli pepper for 30 seconds. Add the mushrooms and a pinch of salt and sauté for 3–4 minutes. Add the sliced garlic and fry for a couple more minutes.
  2. Crack all the eggs on top of the mushrooms and stir together until the eggs look smooth and are still runny. I do not recommend beating the eggs first. Remove from the heat – the remaining heat will keep the eggs cooking until they’re done. Season with salt and black pepper and serve.
Tags:
Spanish
simple
weekday
tapas
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