Zarangollo – Murcian courgette, onion and egg scramble
Courgette and onion cooked very slowly in olive oil until almost jammy, then bound with egg: the scramble of Murcia's market gardens. Some add potato; eaten with bread as a light supper or as a tapa.
- 51 minTime
- 16 minHands-on
- 4Portions
- ≈ €1.10per portion
- 460kcal per portion
Ingredients for 4 portions
- 3Courgettes
- 2Yellow onions
- 5 tbspOlive oil
- to tasteSalt
- 6Eggs
On the side
- 200 gBread
Method
- Peel the courgettes, fully or in stripes, and cut them into thin half-moons. Slice the onions thinly.
- Heat the oil in a large frying pan and cook the onion over a medium-low heat for 10 minutes, until soft and translucent.
- Add the courgette, season with salt and cook over a low heat for about 25 minutes, covered for the first 10, stirring now and then, until very soft and the liquid has cooked off.
- Beat the eggs with a pinch of salt, pour them into the pan and stir gently over a low heat for 2–3 minutes, until just set but still creamy.
- Serve the zarangollo hot or warm, with bread.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
