Description
Fluffy scrambled eggs with young eels, cooked with the glazed clay pot cooking technique! Delicious and easy Spanish tapas recipe.
Ingredients
- 10 ounces, weight Mushrooms (button)
- 5 cloves Garlic
- 2 Tablespoons Olive Oil
- ½ ounces, weight Young Eels (imitation)
- 1 pinch Salt
- 4 whole Eggs
Preparation
1. Peel and slice mushrooms and cloves of garlic. Set aside.
2. Place the glazed clay pot over low heat for 5-7 minutes.
3. Add 2 tablespoons of olive oil and the sliced garlic. Cook over low-medium heat for 4-5 minutes or until golden.
4. Add the imitation young eels and cook for 5-7 minutes more and stir continuously.
5. Place the sliced mushrooms and some salt into the glazed clay pot and cook over low-medium heat for 5-7 minutes.
6. Crack eggs and place them into a bowl and beat very softly just for 10-15 seconds.
7. Add eggs to the glazed clay pot and cook for 2-3 minutes and stir continuously.
8. Serve and enjoy your Spanish tapas recipe of scrambled eggs with young eels!
