Scrambled Eggs With Young Eels

Directions

1. 1
   1. Peel and slice mushrooms and cloves of garlic. Set aside.
2. 2
   2. Place the glazed clay pot over low heat for 5-7 minutes.
3. 3
   3. Add 2 tablespoons of olive oil and the sliced garlic. Cook over low-medium heat for 4-5 minutes or until golden.
4. 4
   4. Add the imitation young eels and cook for 5-7 minutes more and stir continuously.
5. 5
   5. Place the sliced mushrooms and some salt into the glazed clay pot and cook over low-medium heat for 5-7 minutes.
6. 6
   6. Crack eggs and place them into a bowl and beat very softly just for 10-15 seconds.
7. 7
   7. Add eggs to the glazed clay pot and cook for 2-3 minutes and stir continuously.
8. 8
   8. Serve and enjoy your Spanish tapas recipe of scrambled eggs with young eels!