Spanish Cod Scrambled Eggs

 

Spanish Cod Scrambled Eggs: A Rustic, Protein-Packed Delight from the Mediterranean

If you’re looking for a breakfast (or brunch!) that’s comforting, hearty, and packed with bold, savory flavors — you’ve just found your next favorite dish. Spanish Cod Scrambled Eggs, or Revuelto de Bacalao, is a rustic Mediterranean classic that turns humble ingredients into a rich and satisfying meal.

Made with salt cod, soft scrambled eggs, olive oil, garlic, and sometimes sweet peppers or onions, this dish has deep roots in traditional Spanish and Portuguese cuisine. It’s light yet filling, simple yet flavorful — and ready in minutes.

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🇪🇸 What Are Spanish Cod Scrambled Eggs?

This dish is a variation of a classic Spanish revuelto — soft, creamy scrambled eggs mixed with other ingredients. In this case, the star is bacalao, or salted cod, which is soaked to remove excess salt and then flaked into the eggs.

The result is a beautifully balanced dish where the saltiness of the fish is mellowed by the eggs, and each bite is infused with the warmth of olive oil, garlic, and maybe a hint of spice or sweetness, depending on your regional spin.

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🛒 Ingredients You’ll Need:

• 4 large eggs

• 5–6 oz desalted salt cod, flaked (or use fresh cod if preferred)

• 2 tablespoons olive oil

• 1–2 cloves garlic, minced

• 1/4 cup chopped onion or roasted red pepper (optional, traditional in some versions)

• Fresh parsley, for garnish

• Salt and black pepper, to taste

• Optional: pinch of smoked paprika or chili flakes for extra depth

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👩‍🍳 How to Make Spanish Cod Scrambled Eggs:

1. Prepare the cod: If using salt cod, soak it in cold water for 24–48 hours, changing the water every 8 hours to remove excess salt. Once ready, shred it into bite-sized flakes.

2. Heat the olive oil in a skillet over medium heat. Add the garlic (and onion or peppers, if using), and sauté until fragrant and soft.

3. Add the flaked cod and cook for 2–3 minutes, until warmed through and slightly golden.

4. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour them into the skillet with the cod mixture.

5. Stir gently over low heat, folding the eggs slowly until they are just set but still soft and creamy — this should take about 3–4 minutes.

6. Remove from heat immediately to avoid overcooking. Top with chopped parsley and a drizzle of olive oil.

7. Serve warm with crusty bread, toast, or even fried potatoes for a heartier meal.

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🌟 Why You’ll Love This Recipe

• High in protein and rich in healthy fats

• Authentic Mediterranean flavor in just 20 minutes

• Naturally gluten-free and easy to adapt

• Ideal for brunch, lunch, or a light dinner

• A great way to use leftover cod or introduce fish to your breakfast routine

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🧑‍🍳 Pro Tips & Variations

• If you can’t find salt cod, use fresh or frozen cod and season accordingly.

• Add a few olives or capers for a briny touch.

• Want it spicy? Toss in a pinch of crushed red pepper or smoked paprika.

• For a fancier finish, top with a poached egg or serve over sautéed greens.

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💬 Final Thoughts

Spanish Cod Scrambled Eggs is one of those rare dishes that feels both humble and luxurious. It's deeply rooted in tradition, incredibly satisfying, and surprisingly simple to prepare. Whether you’re serving it for breakfast or enjoying it with a glass of white wine for a laid-back dinner, this dish brings a taste of the Mediterranean coast straight to your kitchen.

So next time you're in the mood for something different — skip the plain eggs and bring home a bit of Spain with this delicious, protein-packed plate.

¡Buen provecho! 🇪🇸🍳🐟