Spanish · Lunch
Salt Cod and Egg Scramble
Bacalao al Ajoarriero
Aragon-Navarre shepherd dish of shredded salt cod scrambled with eggs, garlic, and red capsicum into a rich pile, finished with parsley and served with country bread for the deep golden plate.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
24gFat
28gCarbs
8gSugar
3gFiber
1050mgSodium
185mgChol
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Instructions
1
Prep
Drain and pat dry desalted cod, shred into bite-sized flakes by hand. Dice red capsicum and yellow onion, slice garlic thin, beat eggs, chop parsley, and toast bread until golden.
2
Sweat
Heat olive oil in a wide skillet over medium-low heat. Add sliced garlic, cook 90 seconds until pale gold. Add diced onion and capsicum with a pinch of salt, cook 6–7 minutes until softened and fragrant.
3
Bloom
Stir in sweet pimenton off heat for 15 seconds. Return to medium heat, add cod flakes, and toss 90 seconds until warmed through and evenly coated in pimenton sofrito.
4
Build
Lower heat to medium-low, pour beaten eggs over cod and vegetables, and stir gently 2 minutes for eggs to set into soft glossy curds without overcooking.
5
Plate
Scatter black pepper and fresh parsley across the surface. Transfer skillet to table on a board and serve directly from the pan with toasted country bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) salt cod
- 4 large eggs
- 300g (10.6 oz) red bell pepper
- 200g (7.1 oz) yellow onion
- 10 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimenton
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread