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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.