Spanish-Style Eggs
Bring the vibrant flavors of Spain to your kitchen with this one-pan egg dish, packed with vegetables and bold spices.
- Time
- 40 min active · 50 min total
- Yield
- 4 servings
- Steps
- 9
Ingredients
- Chicken Egg 4 pcs
- Potatoes 4 pcs
- White Beans 150 g
- Canned Peas 6 tbsp
- Tomato 1 pcs
- Onion 1 pcs
- Chorizo Sausage 50 g
- Cured Sausage 50 g
- Smoked Pork Ham 50 g
- Almonds 65 g
- Olive Oil 2 tbsp
- Salt 0.5 tsp
- Ground Black Pepper 0.5 tsp
- Water 2 cup
Directions
Step 1
Peel the onion. Wash and peel the potatoes. Rinse the tomato. Prepare a pot, a blender with a pitcher, a deep skillet, and a small skillet for frying.
Step 2
Place the eggs in the pot and cover with water. Place over high heat and bring to a boil. Reduce the heat to medium and hard-boil the eggs for 8–9 minutes. Cool them in cold water and peel.
Step 3
Dice the onion into 3–4 mm cubes. Scald the tomato with boiling water, remove the skin, and dice the flesh into cubes slightly larger than the onion. Cut the potato into 4–6 pieces. Dice the chorizo, sausage, and ham into cubes about 1 cm in size.
Step 4
Pour the olive oil into the deep skillet and heat over medium heat. Sauté the onion, stirring, for about 1–2 minutes until translucent and golden at the edges. Add the diced tomato, chorizo, sausage, and ham. Fry everything, stirring frequently, until golden, about 7–8 minutes.
TipAny meat products you have in the fridge will work for this dish. It's best if some of them are smoked.
Step 5
Pour 2 cups of water over the vegetables and meat. Stir and wait for the mixture to boil. Add the diced potato. Simmer for about 10–12 minutes.
TipThe potato can also be fried in a separate skillet before adding it to the stew.
Step 6
While the potato is simmering, heat a small dry skillet over high heat. Toast the almonds on it for about 2–3 minutes. Let the nuts cool slightly. Pour the almonds into the blender pitcher, add 1–2 tbsp of the stew sauce. Blend the nuts into a thick, smooth paste.
TipIf desired, scald the almonds with boiling water before toasting and remove the skins.
Step 7
Add the white beans and peas to the skillet. Add salt and black pepper. Stir and simmer everything together for another 3–4 minutes, until the potato is tender.
Step 8
Add the ground almonds to the stew and mix well. Cut the hard-boiled eggs in half lengthwise and place the halves in the stew, cut-side up. Heat everything for about 2–3 minutes and remove the skillet from the heat.
Step 9
Serve the Spanish-style eggs as soon as you've heated all the ingredients together. If desired, accompany the dish with slices of fresh bread for dipping in the sauce.
