Spanish Eggs in Garlic & Parsley Sauce | Possibly the BEST Eggs EVER

These Spanish eggs in garlic & parsley sauce, known as huevos en salsa verde, are what honest home cooking is all about. We’re talking layers of flavors, basic everyday ingredients, and all done in about 30 minutes. Serve them as a tapas appetizer or even as a main course. Next to some roasted potatoes and a crunchy baguette.

To make this recipe, I used cage-free organic eggs. Of course, you can use whatever type of eggs you like. But like I’ve told you in the past, in recipes this simple, the higher the quality of the ingredients, the better the overall flavors of the dish.

To make the sauce, I used olive oil, garlic, flour, vegetable broth, frozen peas, and parsley. You can mix it up and add in more vegetables or even add a dash of crushed red pepper for a spicy kick.

TIPS & TRICKS to Make this Recipe: Try to use eggs that will expire shortly. As they become easier to peel once they are hard-boiled. You can serve this dish warm, at room temperature, or even chilled. It will hold for up to 2 to 3 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish Eggs in Garlic & Parsley Sauce

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Spanish Eggs in Garlic & Parsley Sauce | Huevos en Salsa Verde

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 326 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE EGGS

• 7 large eggs
• 1/2 cup all purpose flour 60 grams
• 1 tbsp milk 15 ml
• salt & pepper

FOR THE SAUCE

• 1/4 cup extra virgin olive oil
• 6 cloves garlic (roughly chopped)
• 1/2 tbsp all purpose flour 5 grams
• 1 1/4 cups vegetable broth 300 ml
• 1/3 cup frozen peas 50 grams
• 1/4 cup chopped parsley 15 grams
• sea salt & black pepper

Instructions

1. Add 6 eggs into a saucepan, all in a single layer, then fill with water, just enough to barely cover the eggs, and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat

2. After exactly 10 minutes the eggs should be perfectly hard-boiled; remove them from the pan and transfer them into a large bowl with iced water

3. Once the eggs are cool enough to handle, gently peel them, then cut each one in half lengthwise

4. Add the 1/2 cup (60 grams) of flour into a bowl, crack 1 egg into a separate bowl, add in the milk, and season with salt & pepper; whisk together

5. Gently coat each piece of egg, first in the flour and then in the egg wash

6. Heat a large fry pan with a medium heat and add in the olive oil

7. After a couple of minutes, add in the coated eggs, all in a single layer, and fry for 2 minutes per side or until golden fried all around, then remove from the pan and set aside

8. Using the same pan with the same heat, make the sauce, add in the chopped garlic, mix continuously, after 30 seconds add in the flour, continue to mix together, after 1 minute add in the broth, and gently mix together until you get a slightly creamy sauce, about 5 minutes

9. Once you get a slightly creamy sauce, add in the frozen peas and chopped parsley, season with salt & pepper, and mix together, then add the eggs back into the pan, all in a single layer, spoon some of the sauce over each egg, and simmer for 1 to 2 minutes or until the eggs are heated through

10. Serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Eggs in Garlic & Parsley Sauce | Huevos en Salsa Verde

Amount Per Serving

Calories 326 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 326mg109%

Sodium 423mg18%

Potassium 212mg6%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 2g2%

Protein 14g28%

Vitamin A 1044IU21%

Vitamin C 11mg13%

Calcium 72mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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