Name: Santa Fe Basque Restaurant & Bars Basque Breakfast Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 6 large eggs; 1 tbs whole milk; 1 tsp salt; 0.5 tsp black pepper; 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 0.5 cup piquillo peppers (roasted, jarred), sliced; 100 g Spanish chorizo, thinly sliced; 0.5 cup mild onion, finely chopped; 1 clove garlic cloves, minced; 2 tbs fresh parsley, chopped; 0.5 cup manchego or aged cheddar, grated; 1 cup ripe tomato, finely chopped (or canned tomatoes, drained); 1 cup canned white beans (cannellini or Great Northern), drained and rinsed; 0.5 tsp piment d'Espelette or smoked paprika; 1 tbs olive oil; 0.5 tsp red wine vinegar; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh chives or scallion, sliced; 4 slices crusty bread or baguette, sliced; 1 tsp extra virgin olive oil (for drizzling); 1 wedge lemon wedge (optional)

Method

Basque omelette and filling

Prepare the egg mixture

Crack 6 large eggs into a mixing bowl. Add 1 tablespoon whole milk, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy. Set aside.

Cook aromatics and chorizo

Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1/2 cup finely chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Push the onion/garlic to the side and add the 100 g thinly sliced Spanish chorizo. Cook until chorizo releases its oil and begins to brown, about 2–3 minutes.

Add peppers and combine

Stir in 1/2 cup sliced piquillo peppers and cook for 1–2 minutes to warm through and let flavors meld. Remove skillet briefly from heat and stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning if needed.

Make the omelette

Return skillet to medium-low heat and add the remaining 1 tablespoon unsalted butter, swirling to coat. Pour the whisked eggs evenly into the skillet over the chorizo-pepper mixture. Without stirring continuously, use a spatula to gently lift edges as they set so uncooked egg flows underneath, creating a slightly loose, custardy interior — you want a tender, slightly runny center similar to a Basque-style omelette. Sprinkle 1/2 cup grated manchego (or aged cheddar) evenly over the eggs during the last minute of cooking so it melts.

Finish and rest

When the eggs are mostly set but slightly jiggly in the center (about 3–5 minutes depending on heat), remove the skillet from the heat and cover with a lid or foil for 1 minute to finish gently. Slide omelette onto a serving plate and garnish with a little extra chopped parsley if desired.

Basque-style tomato and bean side

While the omelette cooks, prepare the tomato-and-bean side in a small bowl. Combine 1 cup finely chopped ripe tomato with 1 cup drained and rinsed white beans. Add 1 tablespoon olive oil, 1/2 teaspoon red wine vinegar, 1/2 teaspoon piment d'Espelette (or smoked paprika), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine so beans remain intact. Stir in 1 tablespoon sliced fresh chives or scallion. Taste and adjust seasoning.

If you prefer a warm side: after making the bean mixture, warm it in a small skillet over low heat for 2–3 minutes, just until heated through. Do not overcook or mash the beans.

To serve

Arrange slices of crusty bread on the plate. Drizzle each slice lightly with 1 teaspoon extra-virgin olive oil and, if you like, rub with the lemon wedge for a bright note.

Place the Basque omelette beside the bread and spoon the tomato-and-bean mixture alongside or on top of the bread. Serve immediately so omelette remains tender. Enjoy family-style.