Egg and Bread Skillet, known as Saltavallao, is one of Spain´s most unknown recipes. It hails from the small town of Júzcar, which is tucked away in the mountains of Malaga.
Serves 4
INGREDIENTS
3 tbsp extra virgin olive oil
4 slices baguette 1 inch thick each
1 onion
4 cloves garlic
2 green bell peppers
4 tomatoes
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
1/2 cup vegetable broth
4 eggs
pinch sea salt
dash black pepper
dash white sugar
handful fresh parsley
INSTRUCTIONS
Cut each slice of baguette into 6 evenly sized cubes, for a total of 24 cubes, roughly chop the onion, thinly slice the garlic, cut the bell peppers into small bite-sized pieces and finely grate the tomatoes
Heat a large fry pan with a medium heat and add the olive oil
After a couple minutes add in the cubes of bread, mix continuously, after 3 to 4 minutes and they´re golden fried, remove from the pan and set aside
Using the same pan with the same heat add in the onion, bell pepper and garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the grated tomato and season with sea salt, black pepper and a kiss of white sugar, mix together and simmer
Once the grated tomato has slightly thickened up, about 5 minutes, add in the pieces of fried bread back into the pan, along with the vegetable broth, give it a mix and bring to a boil, then add in the eggs, making sure to evenly spread them around, place a lid on the pan and lower to a low-medium heat, cook until the eggs are just cooked through, between 3 to 5 minutes
Serve directly out of the pan, sprinkled with finely chopped fresh parsley
