Spanish Egg & Bread Skillet | One of Spain´s BEST-KEPT Recipes
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.
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Watch the Video Below on How to Make this Spanish Egg & Bread Skillet
Spanish Egg & Bread Skillet | Saltavallao
- 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
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
Heat a large fry pan with a medium heat and add the olive oil
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
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
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
Serve directly out of the pan, sprinkled with finely chopped fresh parsley, enjoy!
Get the Spanish Paprika I used to make this Recipe
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