🇪🇸 Spanish

Eggs en Salsa Verde

Name: Eggs en Salsa Verde
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 3 Potato; 2 tbsp Olive Oil; 6 Eggs; 2 Bay Leaf; 150 ml White Wine; 1 large handful Fresh Parsley; 500 ml Stock or Broth; 1 tsp Smoked Paprika

🇪🇸 Spanish

Parsley-green sauce over eggs — salsa verde, bright and herby. Ready in 65 minutes including prep.

Prep 15 min Cook 50 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Potato3
Olive Oil2 tbsp
Eggs6
Bay Leaf2
White Wine150 ml
Fresh Parsley1 large handful
Stock or Broth500 ml
Smoked Paprika1 tsp

Instructions

1
Brown the eggs deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the smoked paprika.
3
Return the eggs, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the eggs yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: How to make Homemade Salsa Verde and Eggs · on YouTube