Scrambled Eggs with Young Eels

1. Peel and slice mushrooms and cloves of garlic. Set aside.

2. Place the glazed clay pot over low heat for 5-7 minutes.

3. Add 2 tablespoons of olive oil and the sliced garlic. Cook over low-medium heat for 4-5 minutes or until golden.

4. Add the imitation young eels and cook for 5-7 minutes more and stir continuously.

5. Place the sliced mushrooms and some salt into the glazed clay pot and cook over low-medium heat for 5-7 minutes.

6. Crack eggs and place them into a bowl and beat very softly just for 10-15 seconds.

7. Add eggs to the glazed clay pot and cook for 2-3 minutes and stir continuously.

8. Serve and enjoy your Spanish tapas recipe of scrambled eggs with young eels!