By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
617 cal · 13 min
Spanish Eggs
Recipe GLPR9a378b9a759926
A classic Spanish egg dish featuring eggs scrambled with sautéed shallots, fresh thyme, and Manchego cheese. Simple, elegant, and perfect for breakfast or a light main course.
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Ingredients
4 extra large eggs
1 small shallot, minced
1 teaspoon fresh chopped thyme
3/4 cup grated Manchego cheese
2 tablespoons unsalted butter
1 splash water
Directions
Crack the eggs into a bowl and whisk together with a splash of water until well combined. Set aside.
Heat the butter in a large skillet over medium heat until melted and foaming.
Add the minced shallot to the skillet and sauté for 2–3 minutes, stirring occasionally, until softened and fragrant.
Pour the whisked eggs into the skillet with the shallots. Let them sit for a moment, then gently push the cooked portions toward the center, tilting the pan so uncooked egg flows to the edges.
Continue cooking and stirring gently for 3–4 minutes until the eggs reach an internal temperature of 160°F and are just set but still creamy.
Remove the skillet from heat and stir in the fresh thyme and grated Manchego cheese until evenly distributed and the cheese begins to melt into the warm eggs.
Divide between two plates and serve immediately.
Comments
Manchego cheese requires a special trip to Harris Teeter's specialty counter or a dedicated cheese shop—not a standard stock at Food Lion, Walmart, or ALDI—which adds real friction to a weeknight cook. The 13-minute estimate is honest for execution but ignores prep, so budget 18 minutes total with shallot mincing and mise en place. Eggs, shallot, thyme, butter, and water are universally available, and the cost per serving sits around $2 to $2.50, driven mainly by the manchego. This is a two-person dish that reheats poorly—best eaten right off the stove—and requires attentive timing to avoid rubbery eggs, making it more of a weekend brunch or date-night choice than a weeknight staple.
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