The BEST Eggs of Your Life | Andalusian Eggs with Garlic Bread Sauce

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Put 8 eggs in a saucepan in a single layer, cover with just enough water, and bring to a boil over high heat.
2. Once boiling, cover the pan, turn off the heat and let the eggs sit for 10 to 11 minutes. Then cool them in iced water and peel gently.
3. Heat 1/3 cup olive oil in a large frying pan over medium heat. Fry the baguette slices and garlic cloves for 3 to 4 minutes until golden all over, then remove them and turn off the heat.
4. Pound the garlic, saffron, chopped parsley and a pinch of salt in a mortar until mashed. Add the fried bread and pound to a paste, then stir in 2 tbsp (30 ml) vegetable broth.
5. Mix the flour with the paprika and cumin. Beat the 1 tbsp milk into one egg and season with salt and pepper.
6. Heat the oil in the same pan over medium heat. Coat the peeled eggs in the flour, then in the egg wash. Fry them in a single layer for 5 minutes until golden all over, then remove them.
7. Add 1 1/2 cups (360 ml) vegetable broth, salt, pepper and bay leaves to the pan. Bring to a high heat until boiling, then lower the heat, stir in the garlic bread paste until well mixed.
8. Return the eggs to the pan in a single layer, flip each one gently, simmer for 2 to 3 minutes, then remove from the heat. Serve from the pan or a large dish, topped with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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