🇪🇸 Spanish

Eggs Fabada

Name: Eggs Fabada
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 6 Eggs; 2, thickly sliced Carrot; 750 ml Stock or Broth; 150 g Chorizo; 2 cans Butter Beans; 1 tsp Smoked Paprika

🇪🇸 Spanish

A slow-simmered spanish pot of eggs, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 55 minutes of mostly hands-off cooking.

Prep 15 min Cook 40 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Eggs6
Carrot2, thickly sliced
Stock or Broth750 ml
Chorizo150 g
Butter Beans2 cans
Smoked Paprika1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the eggs well on all sides — real colour means real flavour.
2
Lift the eggs out, soften the onion and garlic in the same pot, then add the smoked paprika.
3
Return the eggs, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

Prep everything before the heat goes on — spanish cooking moves fast once it starts.

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Watch how it's made

Video: Recipe: Fabada asturiana · on YouTube