A Spanish Take on Brunch & Breakfast
The windmills of La Mancha, Spain.
Who doesn’t love home brunch ideas? Especially when they take you on a combined culinary and wine journey to explore another culture, where flavors, stories, and traditions intertwine to create a unique experience. In Spain, this journey takes you through the iconic windmills of La Mancha, with the savory allure of the traditional Spanish eggs and chorizo dish, Duelos y Quebrantos, a traditional dish of Castilla La Mancha, a central Spanish region, paired with the tempranillo wine, the go-to red wine of Spain.
From Don Quixote to the rich heritage of Spanish cuisine, each element holds a unique place in Spanish culture. Granted in Spain, they don’t have the brunch tradition like we do in America, but if you have to be looking for a brunch recipe, why not consider an egg casserole dish which is a traditional tapa enjoyed by the locals in Spain?
Turns out, this simple scrambled egg recipe is steeped in tradition in Spain. Let’s learn how cook scrambled eggs Spanish style.
Tilting at Windmills Through a Traditional Spanish Delight
The windmills in Spain, specifically of La Mancha, stand as iconic symbols of Spain's rich cultural heritage and literary history. Immortalized in Miguel de Cervantes' renowned novel, Don Quixote, these picturesque structures dotting the arid landscapes create a mesmerizing sight. With their colossal sails gently turning in the breeze, these windmills evoke a sense of nostalgia, taking us back to a time of gallant knights and imaginary quests. As enduring landmarks, they not only showcase ingenious engineering but also provide a glimpse into the region's agricultural past. Imagining the spanish windmills of La Mancha is like experiencing a literary classic first hand. We have talked in a previous article about La Mancha, its history and the windmills and their function.
But did you know that there is an interesting link between this classic La Mancha dish, Duelos y Quebrantos, and the Spanish windmills and Don Quixote?
While the dish has various permutations throughout history, it is perhaps most famous for its mention right in the beginning of Miguel de Cervante’s Don Quixote where it explains his dietary choices by day of the week saying that he ‘duelos y quebrantos on Saturdays’.
The land of Castilla La Mancha, dry & flat, here showing the vineyards of natural amphora winery, Bodega de las Estrellas.
But let’s paint a picture of the scene: Don Quijote is on a 1500 mile journey which focuses on the Castilla La Mancha region which has primarily dry and flat lands. This epic novel was written around the start of the Spanish Empire, soon after the diffusion of Christianity after Arab rule and with influence by the Jews as well. This was a big transitional time for Spain with society juggling the evolutions of religion, society and traditions.
This traditional Spanish dish, Duelos y Quebrantos, has been translated to "griefs and breakages," where
“breakages” alludes to the "break" of the “fast” on pork which a food taboo in both Judaism and Islam
and their subsequent "grieving" after having violated the precepts of fasting.
Meanwhile Christianity does not have restrictions on pork. Hence, this simple and ancient recipe has an important cultural and historical significance to Spanish history and customs. And, do you think the word “breakfast” could have been influenced by the proliferation of this dish?
Originating from the heart of Spanish cuisine, this dish is a classic example of farmer’s cuisine with the base dish consisting of eggs, chorizo, ham and/or bacon. Of course, like many traditional European dishes, every area and family have their own spin and recipe. But at its core, Duelos y Quebrantos combines humble ingredients such as eggs and chorizo, and with a few tweaks transforms them into so much more than one of the myriad of Spanish recipes chorizo based. In some versions, it is even made with the addition of brains in more of a stew form.
Wine Pairing with Duelos y Quebrantos
Would you like to take a page from Don Quixote’s book and make a plate of duelos y quebrantos? What wine do you think he paired with this eggs and chorizo Spanish dish?
Duelos y Quebrantos, as made from the recipe of La Mancha winery Bodega de las Estrellas.
When pairing wine with food, especially traditional dishes like duelos y quebrantos, take a look at the local wines of the area. In Castilla La Mancha, where our 2 Spanish wineries are based, Bodega de las Estrellas and Ecce Vinum, tempranillo red wine is king. When pair foods, in particular with a rich, flavorful dish like eggs and chorizo, one great option is Spanish tempranillo red wine. With some tannins to help the fatty spice of the chorizo and creaminess of the eggs, a rich tempranillo wine would work well.
While a tempranillo wine like the natural and organic wine from Ecce Vinum, is certainly a great option, there is another fun option to explore: wines aged in amphora.
Amphorae (the plural of amphora) are terracotta vessels used once as an ancient aging methods, that are now making a comeback. You can read all about the use of amphorae in winemaking in our previous article on the subject. In fact, in that article we had a closer look at a natural winery successfully using amphorae on a large scale for aging: that of Spanish La Mancha based Bodega de las Estrellas.
Our breakfast recipe casserole of duelos y quebrantos is a go-to recipe of the Amphora Winery in Spain, Bodega de las Estrellas. When it comes to finding a wine to pair, we suggest a Spanish Tempranillo wine, even better one that is organic and made with native yeast fermentation, so natural wines.
Here is one from the Castilla La Mancha:
or this amphora wine Ego Vinum Barrica Seleccion Tempranillo Red Wine Blend. This is a tempranillo and cabernet sauvignon blend and a wine amphora with some oak aging, and is super delicious.
Put Your Taste Buds to the Test
Now it’s your turn to give this pairing a try. Download the recipe below and buy wine online from the VeroShop to serve alongside this La Mancha mainstay. Try an organic wine like the wine amphorae route with the natural wines of Bodega de las Estrellas. They offer both an orange wine and a red blend tempranillo wine, both aged in amphorae. Really want to get the full Spanish wine tasting experience with your Duelos y Quebrantos? then try the Spanish Explorer Trio, and get all three natural wine bottles with shipping included!
Don’t forget to try this dish with a drizzle of flavorful and antioxidant rich EVOO. Vero has several organic extra virgin olive oils to choose from, like the Tuscan Aurinia and Caletra, Abruzzese Febo, or Il Nostro Oro from Le Marche.
Buen Provecho!
Duelos y Quebrantos - Scrambled Eggs with Chorizo
Cooking and Prep Time: 15-20 mins | Portions: 2 portions
Ingredients:
200 grams Bacon cubes
1 Chorizo pork sausage, sliced or crumbled
4 Eggs, beaten
2 cloves garlic, chopped
200 grams Onion, thinly sliced
2 Piquillo Peppers, sliced
½ cup Green Peas
Dash Sweet Paprika
Salt, to taste
Extra Virgin Olive Oil (Il Nostro Oro, Febo, Aurinia, or Caletra)
Suggested Wine Pairings:
Bodega de las Estrellas | Ego Vinum Barrica Seleccion | Natural Amphora Red Wine Blend
Procedure:
1. Begin to sauté the bacon and chorizo with the chopped garlic. Meanwhile, in a separate pan, sauté the onion and piquillo red pepper in some extra virgin olive oil until soft.
2. When the meat is crispy and cooked and onion and peppers soft, add the onion and pepper mixture to the meat and garlic pan. Add paprika and peas and mix until combined.
3. Over medium to low heat, add the beaten eggs and stir well. Add salt to taste and finish cooking, stirring constantly.
4. Serve with a drizzle of EVOO and a glass of wine from La Mancha, Spain.
Need to Order Wine Online to Pair?
Bring summer to your glass with these three wines, hand selected by our sommeliers. Great for summertime, and with a range of a pet nat prosecco sparkler, a refreshing complex white wine blend, and a light chillable red wine from Abruzzo, pleasureable for all palates. And these three wines are great for chilling to cool down in th hot summertime- even the red!
This box includes these unique farm-to-glass wines:
A bright purple wine, this Spanish red wine blend of tempranillo and cabernet sauvignon has a rich bouquet of red berries and balsamic notes with a hint of minerality. Tasting it, an elegant fruit and spice come forth for a delicate balance.
Matured for 12 months in oak barrels, this natural Spanish red wine first undergoes native yeast fermentation with no added sulfites in the amphora of Bodega de las Estrellas. Hand harvested, the grapes are farmed biodynamically and organically.
A Spanish orange wine with extended skin contact and maceration, this wine has rich orange-tones. On the nose, fruity tones with a balsamic touch come through, and when tasting it becomes complex and rich with a long finish and rich aftertaste.
From Castilla-La Mancha winery Bodega de las Estrellas, this blend of Macabeo and Airén is fermented in amphora with native yeasts. With no added sulfites, certified organic, and farmed sustainably, this orange wine is natural and biodynamic. Hand harvested and selected from small production vineyards.
Travel to Spain and the area of Castilla-La Mancha with this Tasting Trio of organic and natural wines from the region! Both Bodega de las Estrellas and Ecce Vinum craft natural wines and farm sustainably to protect the unique wildlife of the Castilla-La Mancha area. Try these three wines, an orange wine with indigenous varieties made in amphora, and red wines, a tempranillo blend made with a unique blend of amphora and oak aging, and a monovarietal tempranillo.
Shipping is also included in the Continental US on any order including a VeroSet, so feel free to add on other organic wines!
Included in this box are:
Or Extra Virgin Olive Oil to Use?
This is an olive oil, super food for super foodies. This is small production organic & vegan extra virgin olive oil made primarily from a rare local cultivar from the area of Macerata Italy called Piantone de Mogliano. The buttery flavors and taste of this organic EVOO so inspired the family behind Quercia Scarlatta farm and winery in Le Marche Italy to name it ‘our gold’, or Il Nostro Oro.
Hand harvested and milled at the family’s farm, a first run, cold press evoo, this olive oil’s aromas remind you of stepping into a garden full of fresh green beans with a whiff of black pepper. Likewise, tasting it is like having fresh green beans with black pepper and butter, thanks to its buttery texture. Black pepper continues on the finish.
This organic extra virgin olive oil comes in a 3 liter container, made for following the Mediterranean diet to a tee!
From the hills of Abruzzo near the Adriatic Coast of Italy, comes this Organic EVOO, or Extra Virgin Olive Oil, farmed and made by the Febo family. Farmed sustainably and organic, this natural extra virgin olive oil is also vegan and, like all evoos, a first run - cold press olive oil, the best kind of olive oil for you.
The 2024 harvest is still made from a blend of olives like leccino and 500 year old trees, but now it is mostly the dritta cultivar.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No additives | Unfiltered | Organic
Fun Facts: The dritta cultivar is a rare one being saved by Davide Febo who is trying to save and rehabilitate it.
This is a woman made, limited production first cold press organic Extra Virgin Olive Oil from the Maremma hills of Tuscany made from a blend of four Tuscan cultivars. Buttery deliciousness with a bitter kick at the end, thanks to its polyphenols. It has won gold medals in a competition which judges the best extra virgin organic olive oils from around the world.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No additives | Unfiltered | Organic | Metodo Corino
Fun Facts: The natural farming method that produced this extra virgin olive oil, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
A prestigious first cold press monocultivar organic extra virgin olive oil from the Maremma hils of Tuscany which has won best organic extra virgin olive oil from Tuscany! Its polyphenols which are used to determine how good an olive oil is, are exceptionally high!
Top awards include extra gold, as best Tuscan organic EVOO by Biol Novello which evaluates the best olive oils in the world. In the past this olive oil has also won Best in Italy, as well as Gambero Rosso 3 leaves (their highest rating).
Its aromas of grass, green pepper and mint lead to an intense hot pepper taste and a long finish with black pepper lingering in your mouth. Even just a little drizzled over a simple lettuce salad will bring it to life with flavor.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No additives | Unfiltered | Organic | Metodo Corino
Fun Facts: The natural farming method that produced this extra virgin olive oil, the metodo corino, is actually patented by La Maliosa woman winemaker Antonella Manuli after she helped to develop it with natural wine legend Lorenzo Corino of Case Corini.
