Spanish fried vegetable sandwich

Put two eggs in a saucepan with water just to cover; bring to a boil over high heat, cover, turn off the heat and leave 10 minutes.

Heat the olive oil in a large fry pan over medium heat; after a couple of minutes add the onion, red and green peppers and garlic.

Stir continuously until lightly sauteed, about 5 minutes.

Add the paprika and mix in quickly so it does not turn bitter.

Add the tomato sauce, season with salt, pepper and a little sugar, mix and lower to low heat to simmer.

Transfer the eggs to ice water to stop the cooking and cool them.

Peel the eggs and shred them finely on a box grater, or chop finely.

When the sauce has slightly thickened, turn off the heat and mix in the shredded eggs.

Cut about 1 inch (2.5 cm) off one end of each baguette and gently scoop out some of the crumb with a spoon without breaking the shell.

Stuff each baguette with the filling and plug the hole with the cut-off end turned around.

Put the milk in a bowl; whisk the eggs in a separate bowl with the parsley, salt and pepper.

Heat the olive oil in a fry pan over medium heat.

Coat each sandwich fully in the milk, then in the egg.

Fry in batches without overcrowding, about 2 minutes per side, until golden; drain on paper towels.

Serve warm or at room temperature.