Spanish Eggs with Garlic Mushrooms | CRAZY Good 20 Minute Recipe
These Spanish Eggs with Garlic Mushrooms are what delicious food is all about. We´re talking mushrooms sauteed in extra virgin olive oil with a ton of garlic, and then topped off with perfectly fried eggs. But the best part? It´s easy to make and done in just 20 minutes.
This recipe is inspired from the beautiful restaurant El Palen, which is located in the historic town of Segorbe. You can serve this dish for any meal of the day and it pairs perfectly next to some roasted potatoes and a crunchy baguette.
The secret to this recipe is to use a GREAT Extra Virgin Olive Oil. As it´s what really flavors the entire dish. I used a Spanish one from the Georgetown olive oil company. Truly one of my personal favorite Spanish olive oils.
TIPS & TRICKS to Make this Recipe: Once the garlic mushrooms are cooked. Make sure to place a lid on the pan before you turn off the heat. That way the mushrooms stay warm while you fry up the eggs.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Spanish Eggs with Garlic Mushrooms
Spanish Eggs with Garlic Mushrooms | Champiñones al Ajillo con Huevos Fritos
- 6 tbsp extra virgin olive oil 90 ml
- 6 cloves garlic
- 12 white mushrooms
- 2 eggs
- handful fresh parsley
- dash sweet smoked Spanish paprika
- pinch sea salt
- dash black pepper
Thinly slice the garlic, finely chop the parsley and cut the mushrooms (washed & patted dry) into 1/4 inch (.625 cm) thick slices
Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
After a couple of minutes add in the slices of garlic, mix continuously, after 1 to 2 minutes and the garlic is lightly golden, remove from the pan and set aside
Using the same pan with the same heat, add in the sliced mushrooms, mix with the olive oil, then place them all in a single layer, just as best as you can and cook for 3 minutes without mixing
After 3 minutes mix the mushrooms, then once again place them in a single layer and cook for another 3 minutes without mixing, after cooking the mushrooms for about 6 minutes, add in the sliced garlic back into the pan, along with 2 tbsp (8 grams) of the chopped parsley and season with sea salt & black pepper, mix together, then place a lid on the pan and turn off the heat
Heat a small to medium sized fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
Once the oil is hot, crack in the eggs, let them sit in the hot olive oil without moving them, after 1 to 2 minutes and they have a crispy texture underneath, splash some of the hot olive oil over the eggs, just for a few seconds, then remove from the pan and season with sea salt & black pepper
Transfer the garlic mushrooms into a serving dish and place the fried eggs over them, add a dash of sweet smoked Spanish paprika over the eggs and a sprinkle of the chopped fresh parsley, serve at once, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.