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.
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.
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.
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.
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Watch the Video Below on How to Make Spanish Eggs with Saffron
Spanish Eggs with Saffron | Huevos en Salsa de Azafrán
- 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
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
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
Heat a large fry pan with a medium heat and add in the olive oil
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)
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
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
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
Serve directly out of the pan or transfer everything into a serving dish, sprinkled with finely chopped fresh parsley, serve at once, enjoy!
Get the Saffron Threads I used to make this Recipe
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