These Spanish poor man’s eggs in onion sauce, known as huevos atados de Alcaracejos, are one of Spain’s best-kept egg recipes. We’re talking a ton of great flavors, basic ingredients, and all done in about 45 minutes. Serve them next to a crunchy baguette and a bottle of Spanish wine for a complete meal.
To make this recipe, I used cage-free organic eggs. Of course, you can use whatever type of eggs you like. But like I’ve told you in the past. In recipes that are this simple, the higher the quality of the ingredients, the better the overall flavor.
To make the stuffing for the eggs, I used a mortar & pestle. If you don’t have one, you can also use a food processor or even a hand blender. Either way, make sure to be gentle when stuffing the egg whites. That way you don’t break them apart.
TIPS & TRICKS to Make this Recipe: You can serve these poor man’s eggs in onion sauce warm or even at room temperature. They will hold for up to 3 to 4 days in the fridge. When reheating, just add in some more liquid to bring back the creaminess in the sauce.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make Spanish Poor Man’s Eggs in Onion Sauce
Spanish Poor Man's Eggs in Onion Sauce | Huevos Atados de Alcaracejos
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 8 eggs
- 5 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 cup chopped parsley 15 grams
- 1 cup plain breadcrumbs 120 grams
- 1 onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 1 tbsp all purpose flour 9 grams
- 1 1/2 cups vegetable broth 360 ml
- 1 bay leaf
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Add 6 eggs into a saucepan and fill with water, just enough to cover 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 10 minutes transfer the eggs into a large bowl with iced water
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Once the eggs come to room temperature, about 3 minutes, peel the eggs, then cut each one in half lengthwise and gently remove the yolk from each piece, making sure to not break the egg whites apart
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Add the yolks into a mortar, along with 3 cloves of garlic that have been grated, the paprika, parsley, and season with salt & pepper, using a pestle pound down on the ingredients until they are well mashed
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Crack 1 egg into a bowl and whisk the egg, add 2 spoonfuls into the mortar with the egg mixture and mix together
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Grab spoonfuls of the egg mixture and gently stuff into the egg whites, making sure to compact the mixture into the egg white
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Crack another egg into the bowl with the whisked egg, season with salt & pepper, and whisk together, add the breadcrumbs into a separate bowl
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Coat each stuffed egg, first into the egg wash and then into the breadcrumbs
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the breaded eggs, all in a single layer and evenly spaced out, fry for 3 minutes per side or until golden fried, then remove them from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion, chopped bell pepper, and 2 cloves garlic roughly chopped, mix continuously, after about 4 minutes and the vegetables are lightly sauteed, add in the flour, continue to mix for 2 minutes, then add in the vegetable broth and bay leaf, mix continuously for a couple of minutes
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After about 5 minutes and you've ended up with a slightly creamy sauce, season with salt & pepper, mix together, then add the eggs back into the pan, all in a single layer and evenly spaced out, gently flip each one, then simmer for 2 to 3 minutes
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Transfer the eggs into serving dishes, top off with the onion sauce, and some chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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