Scrambled eggs with Piquillo peppers Preparation

In a skillet add a generous amount of olive oil, set it to low heat.

Add the previously chopped serrano ham and allow it to degrease and lightly brown.

Move the ham to the edge of the pan to keep it warm and place in the center space the chopped garlic, before it turns brown, mix it with the ham and add the piquillo peppers. Mix it all together and add a pinch of cumin.

Whisk the eggs in a separate bowl, add salt and pepper to taste.

Pour the eggs into the skillet, make sure to distribute the mix evenly on the pan, keep it in low heat until the eggs are cooked.

Serve hot in a big plate so everyone can share this delicious dish.

Serves 4
Preparation time: 40 min
Difficulty: Medium
  • 200g of whole Piquillo peppers Plaza del Sol
    4 eggs
    A pinch of powder cumin
    50g of serrano ham (cut into pieces)
    3 garlic cloves
    2 spoonfuls of extra virgin olive oil Picual and Arbequina Plaza del Sol
    Salt and pepper