These Eggs are Spain's Best-Kept Secret | Huevos Atados de Alcaracejos

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Put 6 eggs in a saucepan, cover with just enough water, and bring to a boil over high heat. Cover, turn off the heat and leave for 10 minutes.
2. Move the eggs to a bowl of iced water. Once cooled, about 3 minutes, peel them, halve each lengthwise, and carefully remove the yolks without tearing the whites.
3. In a mortar, pound the yolks with 3 grated garlic cloves, the paprika and parsley, and season with salt and pepper until well mashed.
4. Whisk 1 egg in a bowl. Add 2 spoonfuls of the whisked egg to the yolk mixture and mix.
5. Spoon the yolk mixture into the egg white halves, pressing it in firmly.
6. Whisk the second egg into the remaining whisked egg, season with salt and pepper. Put the breadcrumbs in a separate bowl.
7. Coat each stuffed egg in the egg wash, then in the breadcrumbs.
8. Heat the olive oil in a large frying pan over medium heat. Once hot, add the breaded eggs in a single layer, spaced apart. Fry 3 minutes per side until golden, then remove and set aside.
9. In the same pan over the same heat, sauté the onion, bell pepper and 2 roughly chopped garlic cloves, stirring, for about 4 minutes until lightly softened. Stir in the flour for 2 minutes, then add the vegetable broth and bay leaf and stir for a couple of minutes.
10. Simmer about 5 minutes until the sauce is slightly creamy. Season with salt and pepper, return the eggs to the pan in a single layer, gently turn each one, and simmer 2 to 3 minutes.
11. Serve the eggs topped with the onion sauce and chopped parsley.

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

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