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Spanish Eggs with Saffron

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

Ingredients

  • 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

Instructions

  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.