Discover the delight of Murcian zarangollo: a Spanish culinary gem

Recently, after a conversation with my aunt, I wrote about patatas bravas. It's a well-known Spanish dish, just like tortilla or paella. But zarangollo is not as well known. When my aunt asked me about this dish, I had to admit that I had only heard a little about it. And I decided to quickly catch up.

Zarangollo is a dish that originates from Murcia, which is why it is often called zarangollo murciano. Spaniards treat it as tapas, but it's also great for breakfast. How to describe it? It's a very delicate scrambled egg dish served on zucchini. The ingredients are easy to find, and preparing this dish is very simple. Nothing is stopping you from trying it. It tastes best with light bread.

What is the secret of this dish? Stewed zucchini. It then takes on incredible delicacy. Although summer is ending, this vegetable should not be missing from our diet. It contains many vitamins and minerals that have a positive impact on health. Zucchini contains, among other things, potassium, which is key for the proper functioning of muscles and the nervous system. It is also a valuable source of B vitamins, especially niacin (B3) and B6, which are beneficial for improving metabolism and the functioning of the nervous system. Additionally, antioxidants, such as vitamin C and lutein, strengthen the immune system and protect the eyes.

The second important ingredient of zarangollo is eggs. They provide us with protein and many vitamins—A, B, E, and D. Eggs also contain potassium, which helps regulate blood pressure. It's hard to list all the benefits of eggs, but we can add that they contain selenium, which supports the immune and hormonal systems. Eggs also support heart function and help lower "bad" cholesterol levels in the blood. Nutritionists claim that you can and really should eat eggs at least several times a week. Spanish zarangollo is a good excuse to try them in a different way.

Ingredients:

• 2 large zucchinis,
• 2 onions,
• 8 eggs,
• 3 tablespoons olive oil,
• 125 ml of water,
• salt and pepper,
• parsley.

Preparation:

1. Cut the zucchini into cubes and the onion into thin half-slices.
2. Pour water into a pot, add olive oil, and heat the mixture over low heat. When the water boils, throw in the chopped zucchini and onion.
3. Stew the vegetables until they soften, then drain and transfer them to a plate.
4. Crack the eggs into a bowl and whisk them. Pour them into a pan, add the zucchini, and stir until they set. Season with salt and pepper.
5. Sprinkle zarangollo with finely chopped parsley.