These Spanish Eggs in Almond Sauce, known as Huevos en Salsa de Almendras, is possibly one of the best dishes that hail from Spain. It´s packed with layers of flavors, easy to make and all done in about 40 minutes.
This dish hails from the beautiful province of Granada. Where they´re famously known for Flamenco and the breathtaking Palacio de Alhambra. Typically served as a tapas appetizer, but you can also enjoy as a main course, next to some roasted potatoes and a baguette to mop up all that sauce.
To make this recipe I used cage-free organic eggs. But you can use any eggs you like. But like I always say, on recipes this simple, the higher the quality of ingredients, the better the overall flavor. For the liquid I used vegetable broth, but you can also use chicken or even beef broth.
TIPS & TRICKS to Make this Recipe: For the sauce I used blanched marcona almonds, but you can use any type of almonds you like. Including almonds with the skins on. This dish will hold for up to 3 days in the fridge in an air-tight container.
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Watch the Video Below on How to Make Spanish Eggs in Almond Sauce
Spanish Eggs in Almond Sauce
- 1/4 cup extra virgin olive oil 60 ml
- 4 cage-free organic eggs
- 1/4 cup all purpose flour 30 grams
- 1/3 cup blanched almonds 50 grams
- 4 cloves garlic
- 2 slices baguette 1 inch / 2.5 cm thick each
- 1 tomato
- 2 tbsp chopped fresh parsley 8 grams
- 1 cup vegetable broth 240 ml
- 1/4 tsp saffron threads .17 grams
- pinch sea salt
- dash black pepper
Add the eggs into a sauce pan, fill with water to 1/2 inch (1.25 cm) above the eggs, heat with a high heat, when it comes to a boil, place a lid on the pan and turn off the heat, after 11 to 12 minutes add the eggs into a bowl with iced water, once cool enough to handle, peel the eggs, then cut each one in half lengthwise and coat each piece in all purpose four
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes, add in the coated eggs, all in a single layer, fry for 1 to 2 minutes per side or until lightly golden fried, then remove from the pan and set aside
Using the same pan with the same heat, add in the blanched almonds, mix continuously with the olive oil, after 2 to 3 minutes and the almonds are lightly sauteed, remove from the pan and set aside, then add in the cloves of garlic (whole & skins removed) and the slices of baguette (cut into small squares), mix continuously, after 2 to 3 minutes add in the tomato roughly chopped, the parsley and season with sea salt & black pepper, mix together, after 3 minutes and the tomato is lightly sauteed, turn off the heat
Once the mixture is cool enough to handle (a couple of minutes), add the mixture into a food processor, along with the sauteed almonds and 1/2 cup (120 ml) vegetable broth, run the food processor for 1 to 2 minutes or until everything is well blended
Add the mixture into the same fry pan, heat with a medium heat, add in another 1/2 cup (120 ml) vegetable broth and the saffron, mix together and bring to a simmer, then add the eggs back into the pan, all in a single layer, simmer for 2 to 3 minutes, then remove from the heat
Serve directly out of the pan or transfer into a large serving dish, sprinkle with chopped fresh parsley, serve at once, enjoy!
Get the Saffron Threads I Used to Make this Recipe
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