Enjoy this quick and easy Spanish-inspired recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Gentle pan heat
  • Preparation Time 30 minutes
  • Cooking Time 35 minutes
  • Yield 6 servings
  • 4 tablespoons Olive Oil 
  • 1 large Onion, finely chopped  
  • 2 cloves Garlic, minced  
  • 3 large Tomatoes, seeded and cut into 1-inch chunks  
  • One 14½-ounce can Diced Tomatoes  
  • 1 medium Green Pepper, seeded and cut into ¼-inch strips  
  • 1 medium Red Pepper, seeded and cut into ¼-inch strips  
  • ½ teaspoon Piment d'espelette or Cayenne 
  • ½ teaspoon Sugar  
  • Salt 
  • 1 tablespoon Balsamic vinegar  
  • 3 Eggs, lightly beaten  
  • ¼ cup fresh Parsley, roughly chopped  
  • 1 loaf crusty bread, for serving
  1. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute, stirring occasionally, until softened, 5 to 7 minutes. Reduce the heat to medium low and add the garlic, fresh and canned tomatoes, green and red peppers, piment d'espelette, sugar, 1 teaspoon salt and the balsamic. Cook, stirring occasionally, until the tomatoes have broken down and the peppers are very soft, 15 to 20 minutes
  2. Pour the eggs into the pan and slowly stir until the eggs are cooked but not lumpy, 3 to 5 minutes. Remove from the heat and sprinkle with the parsley. Serve with crusty bread

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