Zarangollo: Uncovering Murcia's hidden 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 admit I had only heard a little about it. So, I decided to catch up quickly.

Zarangollo is a dish from Murcia, so 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 served on a courgette. The ingredients are available, 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 courgette. It then takes on incredible delicacy. Although summer is ending, this vegetable should not be missing from our diet. It contains a lot of vitamins and minerals that have a positive impact on health. Courgette contains, among others, potassium, which is key for properly functioning muscles and the nervous system. It is also a valuable source of B vitamins, especially niacin (B3) and B6, which have a good effect on 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. Thanks to them, we provide 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. It 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 differently.

Ingredients:       

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

Preparation:

1. Cut the courgette 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 courgette 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 courgette, and stir until they set. Season with salt and pepper.
5. Sprinkle the zarangollo with finely chopped parsley.