Name: Scrambled eggs with anchovy and red pepper on toast (Revuelto de anchoas con piquillos)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 1 small green pepper, cut into thin strips and quickly fried; 4 thin slices French bread, toasted; 100 g (3½ oz) fresh anchovies; 1 small tin (about 100 g/3½ oz) red piquillo peppers, drained and cut into thin strips; olive oil for frying; 1 clove garlic, minced; 2 eggs, beaten

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This dish looks fabulous, but if you prefer a more sophisticated pintxo, use a small pastry case instead of toast and heat it, with the filling, under the grill at the last minute. If you can’t get fresh anchovies, use those marinated in vinegar, but drain them and cover in olive oil for a couple of hours before using.

Ingredients

100 g (3½ oz) fresh anchovies
1 clove garlic, minced

Method

Sauté the anchovies and garlic in a little olive oil. (If using marinated anchovies, sauté the garlic on its own, then add the anchovies and gently heat through.) Add the red peppers and eggs and stir until all the ingredients are mixed and the eggs are just set.
Immediately spread the mixture on the toasts and garnish with a grid of green pepper strips.