Hi! Let's get started with a recipe that might seem very simple, but the chestnut-brown garlic adds a spicy kick that you're going to love. We'll also give you a trick to make your scrambled eggs juicy without adding cream or milk.
20 min
4 pax
Easy
We will peel the garlic cloves and chop them into small cubes.
We do the same with the onion, the eggplant, and the red pepper; that is, we cut everything into small cubes.
In a frying pan over medium heat, pour a drizzle of oil and add the garlic. Then add the onion, eggplant, and bell pepper, season lightly, and let the vegetables soften.
When the vegetables are ready, add the eggs, let the white set slightly, and then stir well, trying not to break the yolk yet.
We remove the pan from the heat and, now, we break the yolks and stir well, so that everything finishes setting with the heat of the pan.
FINISHED DISH:
On a flat plate, we'll place our scrambled eggs in individual portions. And we'll add a sprig of fresh parsley for garnish.
Miguel Ángel Mateos:
– We recommend that you make the scramble with the vegetables al dente, not completely softened, as this will add more flavor to the dish.
– The trick of not breaking the yolks when the pan is on the heat will help you gain creaminess, as it will not fully set and will result in a more succulent scramble in texture.
