Zarangollo
Murcia’s scrambled eggs with slow-cooked courgette and onion, the most typical tapa of the Murcian market gardens.
Ingredients
- 3 courgettes
- 2 onions
- 4 eggs
- Olive oil
- Salt and oregano
How to make it at home
- Slice the courgette and onion thinly.
- Soften them in oil over a low heat for about 25 minutes, until very tender.
- Add the eggs, beaten with salt, and stir until set but still juicy.
- Serve with a little oregano.
The trick: Some people add potato; in the market gardens they make it without.