Spain on a Fork > All Recipes > Main Dishes > Spanish Eggs with Saffron | An EXTRAORDINARY Dish using the HUMBLE Egg
All Recipes, Main Dishes / January 25, 2023

Spanish Eggs with Saffron | An EXTRAORDINARY Dish using the HUMBLE Egg

These Spanish Eggs with Saffron, known as Huevos en Salsa de Azafrán, truly showcase how incredible the humble egg really is. We´re talking a ton of great textures & flavors, easy to make and all done in about 30 minutes.

Spanish Eggs with Saffron
This dish hails from the region of Castilla La Mancha and it´s typically served as a starter or even as a main course. But you can totally serve it for breakfast as well. Either way, enjoy this dish next to a crunchy baguette to mop up all that goodness.

Spanish Eggs with Saffron
What really flavors this dish is the saffron. Make sure to use to high-quality saffron, as it makes all the difference in this recipe. I also used vegetable broth to make the sauce, but you can also use chicken broth if you like.

Spanish Eggs with Saffron

TIPS & TRICKS to Make this Recipe: Once the dish starts to cool, the sauce will thicken quickly. If you want to thin out the sauce, just reheat and add in a bit more broth. You can hardboil the eggs ahead of time and then just prep the dish when ready to be served.

Spanish Eggs with Saffron

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Eggs with Saffron

Spanish Eggs with Saffron
5 from 1 vote

Spanish Eggs with Saffron | Huevos en Salsa de Azafrán

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 368 kcal
Author Albert Bevia @ Spain on a Fork


  • 5 eggs
  • 1/2 cup extra virgin olive oil 120 ml
  • 1/2 cup all purpose flour 60 grams
  • 1/2 cup breadcrumbs 30 grams
  • 1 small onion
  • 3 cloves garlic
  • 1 tbsp all purpose flour 8 grams
  • 1 cup vegetable broth 240 ml
  • 1/4 tsp saffron threads .17 grams
  • 2 tbsp chopped parsley 8 grams
  • pinch sea salt
  • dash black pepper
  • handful finely chopped parsley


  1. Add 4 eggs into a sauce pan, fill with cold water, to about 1/2 inch (1.25 cm) above the eggs, heat with a high heat

  2. Once it comes to a boil, place a lid on the pan and turn off the heat, after 11 to 12 minutes drain the eggs into a colander, then add the eggs into a bowl with iced water, once cool enough to handle, peel the eggs and cut each one in half lengthwise

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

  4. Meanwhile, coat each half of egg, first in flour, then in some egg wash (1 egg whisked + sea salt & black pepper) and finally into the breadcrumbs (seasoned with sea salt)

  5. Once all the eggs are coated, add them into the pan with the hot olive oil, fry for 1 minute per side or until golden fried, then remove them from the pan and transfer over a wire rack with paper towels underneath, drain the olive oil in the pan into a fine sieve with a bowl underneath

  6. Using the same pan with the same heat, add in 2 tbsp (30 ml) of the reserved olive oil, along with the onion finely diced and the garlic roughly chopped, mix the ingredients with the olive oil

  7. After 2 to 3 minutes and the onion is translucent, add in 1 tbsp flour, continue to mix together, after 2 minutes add in the vegetable broth and saffron, continue to mix for 5 to 6 minutes or until you get a slightly creamy sauce, then add in 2 tbsp chopped parsley and season with sea salt & black pepper, mix together, then lower to a low heat and add the eggs back into the pan, all in a single layer, simmer for 1 to 2 minutes

  8. Serve directly out of the pan or transfer everything into a serving dish, sprinkled with finely chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts
Spanish Eggs with Saffron | Huevos en Salsa de Azafrán
Amount Per Serving
Calories 368 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 205mg68%
Sodium 471mg20%
Potassium 167mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 466IU9%
Vitamin C 5mg6%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Reida

    5 stars
    Full disclosure…have to confess we substituted 2 t. dried parsley for the fresh and 1/2 t. hot paprika for the saffron…BUT… this was our favorite dish from SOAF so far…and we’ve made over a dozen. This was delicious and went together very easily. Definitely a meal that will be added to our list of standards.

    Albert, thank you for this delightful recipe and the many others you share. Your talent is amazing!

    12 . Feb . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      12 . Feb . 2023
  2. Huevos con salsa | Zen Nomad: Ed's Daily News

    […] are off to Spain in April so I decided make Huevos con Salsa y asafron (minus the safron, practicing with smoked paprika). This is related to a Scotch egg, in this case […]

    30 . Jan . 2023
  3. Ramya

    Cant wait to make this soon for me i never had spanish eggs with saffron before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    25 . Jan . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      26 . Jan . 2023

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