Spanish Poor Man's Vegetable Stew

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Heat the olive oil in a stock pot over medium heat. Fry the baguette slices and 4 whole peeled garlic cloves for 3 to 4 minutes, until golden all over. Move them to a mortar and set aside.
2. In the same pan, sauté the chopped onion, the 4 roughly chopped garlic cloves and the bell peppers, stirring every 1 to 2 minutes, for 5 to 6 minutes until lightly softened.
3. Cut the peeled potatoes into 2 cm (3/4 inch) pieces while the vegetables cook.
4. Stir in the paprika, then add the grated tomatoes and simmer without stirring until slightly thickened, about 4 minutes.
5. Add the potatoes, season generously with sea salt and black pepper, and mix. Add the water, just enough to cover, and the bay leaves, then bring to a high heat.
6. Meanwhile, pound the fried bread, garlic, chopped parsley and a pinch of sea salt in the mortar to a paste.
7. Once the water boils, stir the bread and garlic paste into the pot, cover, and reduce to low-medium heat.
8. Simmer for 15 to 20 minutes, until the potatoes are just cooked through when pierced with a toothpick.
9. Crack the eggs evenly spaced into the stew, cover, and simmer 3 to 4 minutes, until the whites are set but the yolks are still slightly creamy. Remove from the heat.
10. Spoon into shallow bowls, garnish with parsley and serve.

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