Spanish eggs in tomato sauce (huevos en salsa de tomate)
Spain on a Fork · ♥ 786 likes · 23.2K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole large eggs
- water
- crunchy baguette
Cover four large eggs in a saucepan with water to about half an inch above them and heat on high.
- ice water
Move the eggs to a bowl of ice water for a few minutes to stop the cooking and ease peeling.
Finely chop one small onion and four cloves of garlic; measure out a third of a cup (55 g) of frozen peas.
- 1 whole small onion
- 4 cloves garlic
- 55 g frozen peas
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with 3 tablespoons (45 ml) of extra virgin olive oil.
- all-purpose flour
- salt and pepper
Peel the eggs, halve them lengthwise and coat each half evenly in all-purpose flour seasoned with salt and pepper.
Fry in a single layer in the hot oil one to two minutes until lightly golden all around; remove and set aside.
In the same pan, sauté the onion and garlic, stirring continuously, three to four minutes until translucent.
- 1¼ g sweet smoked Spanish paprika
- 1 can tomato sauce
Stir in half a teaspoon of sweet smoked paprika, then a 14.5-ounce can of tomato sauce; season with sea salt, black pepper and a dash of white sugar.
- sea salt
- freshly cracked black pepper
- white sugar
Lower to medium-low and simmer 5 to 10 minutes until slightly thickened.
Stir in the peas, return the eggs in a single layer, flip gently to coat, and simmer 2 to 3 minutes until the peas are tender and the eggs heated through.
- chopped fresh parsley
Serve from the pan or a serving dish, topped with chopped fresh parsley, with a crunchy baguette.
Serving and tasting