Spanish Scrambled Eggs with Bread and Ham

Step 1

Cut the 4 slices of bread into 1-inch cubes. Heat 2 tbsp of the olive oil in a large skillet over medium heat and add the bread cubes. Cook, stirring occasionally, until golden and crispy, about 5-7 minutes. Remove and set aside.

Step 2

In the same skillet, add the remaining 1 tbsp olive oil and the 2 minced garlic cloves. Cook for 1 minute until fragrant, then add the 4 oz diced ham. Sauté until the ham is lightly browned, about 3-4 minutes.

Step 3

Pour in the 1 cup tomato sauce and stir to combine. Let it simmer for 2-3 minutes until slightly thickened.

Step 4

Crack the 4 eggs directly into the skillet. Stir gently with a spatula, breaking the yolks and folding the eggs into the sauce. Cook until the eggs are softly set but still creamy, about 2-3 minutes.

Step 5

Return the crispy bread cubes to the skillet and toss everything together. Season with the 0.5 tsp salt (or to taste).

Step 6

Sprinkle the 1 cup shredded manchego cheese over the top and remove from heat. Let it sit for 1 minute so the cheese melts slightly, then serve warm.