These Andalusian eggs with garlic bread sauce, known as “huevos a la Zuherreña,” are one of Spain’s best-kept secrets. We’re talking a ton of great flavors, easy to make, and all done in about 40 minutes. Serve these eggs for breakfast, lunch, or dinner, and always next to a crunchy baguette to mop up all that goodness.
To make this recipe, I used cage-free organic eggs. Of course, you can use any eggs you like. But like I’ve told you before. On recipes this simple, the higher the quality of the ingredients, the better the overall flavors.
What flavors this dish is the garlic bread sauce. Made with fried slices of baguette, garlic, saffron, and parsley. I used a mortar & pestle to bring it together. You can also use a food processor or even a hand blender.
TIPS & TRICKS to Make this Recipe: I used eggs that were about to expire. This makes them easier to peel. Either way, I like to peel the eggs over a bowl with water. As each time you dunk the egg in water, it makes it easier to remove the peel.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make Andalusian Eggs with Garlic Bread Sauce
Andalusian Eggs with Garlic Bread Sauce | Huevos a la Zuherreña
Ingredients
- 9 large eggs
- 1/2 cup all purpose flour 60 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp ground cumin 1.50 grams
- 1 tbsp milk 15 ml
- 1/3 cup extra virgin olive oil 90 ml
- 2 slices baguette 1 inch / 2.50 cm thick each
- 6 cloves garlic
- 1/4 tsp saffron threads 0.17 grams
- 2 tbsp chopped parsley 5 grams
- 2 tbsp vegetable broth 30 ml
- 1 1/2 cups vegetable broth 360 ml
- 2 bay leaves
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Add 8 eggs into a saucepan, all in a single layer, fill with water just enough to cover the eggs, and heat with a high heat
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Once it comes to a boil, place a lid on the pan and turn off the heat, and let the eggs sit for 10 to 11 minutes to end up with perfectly hard-boiled eggs
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In the meantime, heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the slices of baguette and the cloves of garlic, fry for 3 to 4 minutes or until golden fried all around, then remove from the pan and turn off the heat
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Add the cloves of garlic into a mortar, along with the saffron, chopped parsley, and a pinch of salt, using a pestle, pound down until well mashed, then add the slices of baguette and continue to pound down until you get a paste-like texture, then add in 2 tbsp (30 ml) vegetable broth and mix together
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Move back to the saucepan, after 10 to 11 minutes, and the eggs are perfectly hard-boiled, transfer them into a bowl with iced water, once they are cool enough to handle, gently peel them
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Add the flour into a bowl, along with the paprika and cumin, mix together, crack one egg into a separate bowl, add in the milk, and season with salt & pepper, whisk together
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Heat the same fry pan with the olive oil with a medium heat
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In the meantime, coat the eggs, first in the flour and then in the egg wash
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Once the oil is hot, add in the eggs, all in a single layer, and fry for 5 minutes or until golden fried all around, then remove from the pan, then add 1 1/2 cups (360 ml) vegetable broth to the pan, season with salt & pepper, and add in the bay leaves, raise to a high heat, and gently mix
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When it comes to a boil, lower to a low heat, add in the garlic bread mixture, and gently mix together until well mixed, then add the eggs back into the pan, all in a single layer, and gently flip each one, simmer for 2 to 3 minutes, then remove from the heat
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Serve directly out of the pan or transfer into a large serving dish, topped off with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe
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