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bienvenidos and welcome to another episode of Spain on a fork today we're going to grab some eggs truly one of the best ingredients available to us and create a very unknown Spanish recipe this time from the beautiful province of Cordoba but more specifically the historic town of Zuheros famously known for their 9th century castle and making some amazing olive oil we're talking Spanish eggs with bread and garlic sauce this is known as Huevos a la Zuherreña and let me tell you this dish is filled with so many simply yet delicious flavors It's easy to make and the best part done in about 40 minutes folks this is the perfect dish for
any meal of the day from breakfast all the way through dinner and always enjoy it next to a crunchy baguette to mop up all that goodness alright let's just jump right into this I'm going to add in eight large eggs into a saucepan and you want to make sure they're all in a single layer then we'll fill it with some water just enough to barely cover the eggs and heat it with a high heat once it comes to a boil we'll place a lid on the saucepan and turn off the heat and leave our eggs to sit there between 10 to 11 minutes to end up with perfectly hard-boiled eggs In the meantime I'm going to heat a fry pan with a medium heat and add in 1/3 cup
of extra virgin olive oil which is 90 ml as always make sure to use the good stuff here as this is what truly makes the difference link where you get the Spanish one I'm using in the description box below after a couple minutes and the oil is nice and hot we'll add in two slices of baguette each one being 1 in thick which is 2 1/2 cm and six cloves of garlic with the skins removed and we're going to fry the ingredients between 3 to 4 minutes or until they're lightly golden fried all around after 3 to 4 minutes and the ingredients are lightly golden fried we'll remove them from the pan and turn off the heat then we'll add the fried cloves of garlic into a mortar along
with a 1/4 teaspoon of saffron threads which is a little under a quarter gram link where you can get the Spanish golden saffron I'm using in the description box below two tablespoons of chopped parsley which is five grams and a pinch of sea salt and using a pestle we'll pound down on the garlic until it's well mashed you can also use a food processor here nutribullet or even a hand blender once the garlic is well mashed we'll add in the slices of fried baguette and we'll continue to pound down on the ingredients until we end up with a paste-like texture once everything's well mashed we'll add in two tablespoons of vegetable broth
which is 30 ml and give it a mix until it's well mixed together alright let's move back to the eggs after letting them sit there between 10 to 11 minutes and they're perfectly hard boiled I'm going to transfer them into a bowl with some iced water this is not only going to stop them from cooking but it's going to bring them to room temperature after about 1 minute and the eggs are cool enough to handle we'll gently peel them and as you know I like to do this over the bowl with the iced water as each time you dunk the egg in there it makes it easier to remove the peel for the next step I'm going to heat the same fry pan with the olive oil with a medium heat
while the oil is heating I'm going to add in half a cup of all-purpose flour into a shallow bowl which is 60 grams along with half a teaspoon of sweet smoked Spanish paprika which is a little over 1 gram and half a teaspoon of ground cumin which is 1/2 grams and we'll mix the dry ingredients together and we'll also crack in one large egg into a separate shallow bowl then we'll add in 1 tbsp of milk over the egg which is 15 ml and season with sea salt and freshly cracked black pepper and we'll give it a whisk until it's well mixed together then we'll coat the eggs first in the flour mixture and then to the egg wash and you want to make sure at each stage they're fully coated all around
then we'll move back to the fry pan once the oil is nice and hot we'll add in the eggs and you want to make sure they're all in a single layer and we're going to go for about 5 minutes here or until all the eggs are golden fried all around once the eggs are lightly golden fried we'll remove them from the pan and set them aside now using the same pan with the same heat I'm going to add in 1/2 cups of vegetable broth which is 360 ml you can also use chicken broth here or even beef broth if you like season with a kiss of sea salt and freshly cracked black pepper and then add in two bay leaves turn it up to a high heat and give it a gentle mix
once it comes to a boil we'll lower it to a low heat add in the bread and garlic mixture and give it a gentle mix until it's well mixed together then we'll add the eggs back into the pan once again all in a single layer and give each one a gentle flip that way they're fully coated in all that goodness and we're going to simmer this between 2 to 3 minutes or until the eggs are heated through after a couple minutes and the eggs are heated through this is ready to go I'm going remove the pan from the heat and transfer some of the eggs and sauce into a serving dish and we'll top it off with some chopped parsley check it out our Spanish eggs with bread and garlic sauce are done easy to make beautiful presentation
and all done in about 40 minutes let's give this a try and see how it turned out once again folks Huevos a la Zuherreña a very unknown recipe from the beautiful province of Cordoba here we go let me get a little extra sauce there check this out It is absolutely delicious like wow factor good the eggs are beautifully cooked then they have that crust in the outside with the paprika and the cumin and of course the sauce taken it to the next level with the bread and the garlic really shining through easy to make give it a try at home once again perfect for any meal
of the day and always next to acrunchy baguiette to mop up all that goodness really quick before I go a shout out to a couple of my patreons Beverly and Sharon again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a Fork family till the next time hasta luego!
