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Scrambled eggs with anchovy and red pepper on toast
Revuelto de anchoas con piquillos
Preparation info
- For
4
Tapas - Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2002
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 1 clove
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.