Spanish style scrambled eggs with Zucchini – Zarangollo Murciano

The FIFA fever is over and Spain triumphs…What joy for a nation to see their team be champion…It was a great world cup season, with some great favorites dropping off(like my favorite team: Argentina) and some unexpected teams soaring up. Some highlights of the tournament, apart from the games themselves: Octopus Paul and his predictions, and the constant noise from the vuvuzelas. Everyone who watched the games would have experienced the constant buzzing sound..Sometimes, I kept hearing it even when the TV was off…:) Anyways, I was sad to see all the excitement end in a way..but I am also glad that Spain won.

There is another reason for a celebration too…this is my 103rd post. Somehow I kinda missed the 100 posts milestone. :)(duh!) Its been two months since I started my blog, and I want to thank everyone who has been visiting my blog regularly, and also those who leave encouraging comments – you make my day. Thank you! Also, thanks to fellow bloggers who are an inspiration and encourage me to participate in events. Thank you!

What better way to celebrate and share in Spain’s joy of winning the FIFA World Cup than making a Spanish dish?

Here it is: Zarangollo Murciano. This is a scrambled egg dish much like our Indian burji mostly made with zucchini, onion and occassionally potatoes. It is common dish in the ‘Murcian’ countryside in Spain.

Murcia is a little known area in Spain and is rich in farmlands and hence abundant in fresh produce like zucchinis.The dish is served hot, and is generally served as an appetizer in tapas bars, accompanied with wine, or as a side dish accompanying a fish entree.

The traditional method is to stew the finely chopped onions and zucchini in quite a lot of olive oil, a half cup when cooking for 2 people. The oil is then strained(they use it for other dishes) and the stewed onion and zucchini is scrambled with the eggs. In the aim of keeping it healthy, I did’nt do the stew method, instead I opted for a slow saute in a tablespoon of olive oil. You are welcome to try the traditional method here.

1 tbsp extra virgin olive oil
3 medium zucchini, sliced into half moons
1 medium onions, quartered and sliced
2 cloves garlic, minced
3 eggs
1/2 tsp red pepper flakes
1/2 tsp dried oregano
salt and pepper to taste
parsley to garnish(optional)

Heat the oil in a wide pan over medium heat. Add the sliced onion and zucchini and cook over medium heat until it is cooked down. This will take about 10 to 15 minutes. Stir occasionally to prevent it from sticking to the bottom. Meanwhile in a seperate bowl, beat the eggs until frothy. Stir the salt, garlic, red pepper flakes and oregano into the onion garlic mixture. Pour in the eggs and scramble until soft. Garnish with chopped parsley and serve with crusty bread or pita. I served mine alongside chapatis.

Verdict: The slow cooking of the onions and zucchini made it almost sweet and went well with the creamy eggs. Healthy and wholesome. It was good paired with my chapatis for dinner. It would also taste good sandwiched between bread, and would also make a great breakfast or brunch dish.

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  1. Alberto

    Hi, i’m from Spain. Sorry for my english. I was born in Alicante, in the Southwest, near of Murcia. I studied, work and live in Murcia Like a musicien, but i love cooking and eatting traditional dishes. Zarangollo murciano is easier than your recipe, it only has zucchini, onion and eggs, without pimentón, orégano and the others herbs. Never put garlic please. Remember zucchini, onion and eggs. And you must cook it with a spoon of oil. With a slow fire.

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