Benidorm Baguette - a Spanish Scramble (Breakfast & Brunch Recipes)

Member Name: apuskiduski

Product:	Breakfast & Brunch Recipes
Date:	14/03/09 (195 review reads)
Rating:

Advantages: Tasty, sociable, easy to make, very filling

Disadvantages: Gone too soon, needs a bit of effort, not mega cheap

Benidorm Baguette

We eat these all the time when we're at my mum and dad's in Spain, usually for 'brunch' as we're invariably lazy on our hols and only eat this then an evening meal.

===Ingredients===

4tbsp olive oil
2 small onions finely chopped
4 red or yellow peppers (any combination as long as you've got 4)
2 garlic cloves, finely chopped
Pinch of chilli powder (optional)
675g/1.5 lb ripe plum tomatoes, peeled and chopped (seeded to if you seedophobic)
1 tbsp chopped fresh oregano or 1 tsp dried
At least 1 long French stick
25g/1 oz butter
6 eggs beaten
Salt and pepper according to taste

===Easy, peasy lemonsqueezy instructions===

1. Heat a little of the oil in a large frying pan

2. Add the chopped onions and fry over a gentle heat, for about 5 minutes. Give them a stir now and then and wait 'til they're softened - I don't like to cook them til they're coloured as I think it spoils the taste.

3. Next, throw the peppers, garlic and chilli powder into the pan and cook for another 5 minutes stirring continuously.

4. Add the tomatoes, seasoning and oregano.

5. Cook over a medium heat for 15-20 minutes or until most of the liquid has gone as you don't want the mixture too wet.

6. Preheat the oven to 200C/400F/Gas 6

7. Cut the bread in half lengthways and trim of the awkward ends, that no-one really likes anyway.

8. Cut your bread into six equal chunks and brush them with olive oil

9. Place the chunks on baking sheets and put them in the oven for 8-10 minutes until they're gloriously crisp and just turning golden.

10. Scramble your eggs in a pan (do I need to do another recipe for this?)

11. When they're to your liking, turn off the heat and add the tomato mixture

12. Remove bread from the oven, share the scrambled egg mixture among the baguette chunks and sprinkle with something fancy like basil or parsley to make it look like someone else made it! (Here you can let your imagination take over a bit. I'd like to see Clive Owen in a pinny personally)

13. Tuck in and enjoy the crispy, moist, flavoursome fusion of breakfast.

They are universally popular and I have often found myself doing a second batch as they are extremely more-ish.

For mushroom lovers, you can add them to the tomaoes and peppers at that stage of the recipe. I like them with or without, but they tend to discolour the egg which I'm not keen on.

Mushrooms or no, give them a go and bring a taste of sunshine to your breakfast table.

Summary: A Spanish scramble to relish!