Stuffed breaded eggs in onion sauce

Cover six large eggs with water in a saucepan over high heat; at the boil, lid the pan, kill the heat and leave 10 minutes.

Transfer the eggs to ice water to stop the cooking and bring them to room temperature, then peel.

Halve each egg lengthwise and lift the yolks out without breaking the whites.

Pound the yolks in a mortar with grated garlic, smoked paprika, chopped parsley, sea salt and black pepper until well mashed.

Whisk one egg in a separate bowl, stir two spoonfuls into the yolk mixture and combine.

Stuff the mixture into the egg white halves, compacted, without breaking them.

Whisk a second egg into the first, seasoned with sea salt and black pepper, and set out a bowl of bread crumbs.

Heat 60 ml extra virgin olive oil in a large fry pan over medium heat.

Coat each stuffed egg first in the whisked egg, then in the bread crumbs, fully covered at each stage.

Fry the eggs in a single layer, evenly spaced, about 3 minutes per side until golden; remove and set aside.

In the same pan at the same heat, saute the chopped onion, green bell pepper and garlic, mixing continuously so they do not brown, 3 to 4 minutes.

Add the flour and cook about 2 minutes to take off the raw taste.

Add the vegetable broth and the bay leaf and cook about 5 minutes to a slightly creamy sauce, then season with sea salt and black pepper.

Return the eggs to the pan in a single layer, flip each to coat, and simmer 2 to 3 minutes until heated through.

Plate the eggs, spoon the onion sauce over and finish with fresh parsley.