This Spanish Egg & Bread Skillet, known as Saltavallao, is one of Spain´s most unknown recipes. It hails from the small town of Júzcar, which is tucked away in the mountains of Malaga. And let me tell you, its got a ton of great textures & flavors, it´s made with humble ingredients and it´s all done in just 30 minutes.
You can serve this skillet for breakfast, lunch or dinner. Either way, it´s packed with nutrients and pairs perfectly next to some garlic & herb roasted potatoes and a glass of fresh orange juice or even a cold beer.
The secret to this recipe is to use a baguette for the bread. As its got a great texture and won´t get mushy. To flavor the skillet, I added some sweet smoked Spanish paprika and dried thyme. But you can mix it up and add a little chili powder for heat and other types of herbs.
TIPS & TRICKS to Make this Recipe: I like the egg whites fully cooked through with the yolks just slightly creamy. But you can cook the eggs to your liking. This dish will hold in the fridge between 3 to 4 days in an air-tight container.
Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
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Watch the Video Below on How to Make this Spanish Egg & Bread Skillet
Spanish Egg & Bread Skillet | Saltavallao
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 4 slices baguette 1 inch / 2.5 cm thick each
- 1 onion
- 4 cloves garlic
- 2 green bell peppers
- 4 tomatoes
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp dried thyme .50 grams
- 1/2 cup vegetable broth 120 ml
- 4 eggs
- pinch sea salt
- dash black pepper
- dash white sugar
- handful fresh parsley
Instructions
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Cut each slice of baguette into 6 evenly sized cubes, for a total of 24 cubes, roughly chop the onion, thinly slice the garlic, cut the bell peppers into small bite-sized pieces and finely grate the tomatoes
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Heat a large fry pan with a medium heat and add the olive oil
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After a couple minutes add in the cubes of bread, mix continuously, after 3 to 4 minutes and they´re golden fried, remove from the pan and set aside
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Using the same pan with the same heat add in the onion, bell pepper and garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the grated tomato and season with sea salt, black pepper and a kiss of white sugar, mix together and simmer
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Once the grated tomato has slightly thickened up, about 5 minutes, add in the pieces of fried bread back into the pan, along with the vegetable broth, give it a mix and bring to a boil, then add in the eggs, making sure to evenly spread them around, place a lid on the pan and lower to a low-medium heat, cook until the eggs are just cooked through, between 3 to 5 minutes
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Serve directly out of the pan, sprinkled with finely chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe
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31 . Jan . 2023SuzBuza
Very good recipe, I used hot smoked paprika for a little kick! Delicious, my Gallego husband also enjoyed it! Thanks
12 . Jan . 2023Spain on a Fork
So happy to hear that! Much love 🙂
13 . Jan . 2023Kath
12 . Jan . 2023This was delicious! Came out perfectly.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
12 . Jan . 2023laurelie campeau
07 . Jan . 2023Very good! I followed it to the letter and we found it to be very tasty. What a great meal when you have nothing planned and need to rustle up something in a hurry…those ingredients are usually in my fridge and even my picky vegetarian husband enjoyed it. Thanks!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
08 . Jan . 2023Ramya
Cant wait to make this soon for me can i skip green bell peppers as am not a big fan of green bell peppers i never had spanish egg and bread skillet before perfect for my after office meals love your recipes as always brightens up my day everyday after work
06 . Jan . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
08 . Jan . 2023