I’m not really sure why these are called Spanish style but they are basically a simple scrambled egg over a bed of cooked vegetables. It is very tasty. If you just want a twist on your normal scrambled egg this is the way to go.
2 medium-sized green peppers, sliced
1 medium-sized onion, thinly sliced
2 garlic cloves, minced
¼ tsp. Dried thyme
3 medium-sized tomatoes, coarsely chopped
1 tsp. Hot pepper sauce
8 large eggs
Parsley for garnish
In 12” skillet over medium-high heat, in 1 tablespoon hot oil, cook green peppers, onion, garlic, thyme and ½ teaspoon salt until vegetables are tender-crisp. Add tomatoes and hot pepper sauce; cook 2 to 3 minutes until tomatoes are softened. Spoon mixture onto warm large platter, keep warm.
In large bowl, with wire whisk or fork, beat eggs, ½ teaspoon salt and ½ cup water until blended. In same skillet over medium-high heat, heat 1 tablespoon oil until hot; add egg mixture. As egg mixture begins to set, with rubber spatula, stir slightly so uncooked egg flows to bottom. Continue cooking until egg mixture is set but still moist, stirring occasionally. Spoon egg mixture over vegetable mixture on platter. Garnish with parsley.
From Good Housekeeping August 1990