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Heuvos con Ajos, Spanish Garlic Eggs. As soon as I saw this recipe on YouTube (Spain on a Fork) I knew that they were something I wanted to cook. I love cooking eggs for my supper sometimes and I love trying new ways of preparing them. These looked and sounded fabulous.
One of my biggest regrets about living in the U.K. was that I never got to Spain. Spain and Greece were places that I had always wanted to visit. I will never get there now, but that doesn’t mean that I cannot enjoy some of the foods.
We did have a Spanish girl live with us for about a year. She was from the Valencia region. I absolutely loved her. She was such a fun young woman, very bubbly and nice. She was a nurse at the hospital in Chester and stayed with us while she was waiting to get married. She was a sweet, sweet girl.
I got to try a few Spanish things while she was with us. They love their fish. She loved my PeanutButter Cake.
These eggs are fabulous. Bear in mind you need to really like garlic, however, and its smell. It will linger both on you and in the air, but it is worth it as these are probably the most delicious eggs I have ever eaten.
Ideally you should cook them only until the whites are done, leaving the yolks somewhat runny. I over-cooked mine. My yolks were Jammy instead of runny. They still tasted wonderful. It’s a good thing I live alone, lol. I will not be going around anyone for the rest of the today or tomorrow because of the garlic, but it’s worth it. Yes, they are that tasty!
WHAT YOU NEED TO MAKE HEUVOS CON AJOS (SPANISH GARLIC EGGS)
Very simple ingredients and not a lot of them. Make sure you use the best that you can afford for simple dishes like this. Good eggs, fresh garlic and a decent olive oil.
6 TBS extra virgin olive oil
4 large eggs (I use cage free, organic, free run)
6 cloves of garlic
2 TBS chopped fresh parsley
sea salt
black pepper
hot toast to serve (optional)
This is one instance where you will want to use a really good quality Extra Virgin Olive Oil. This is a dish where the taste matters. There are so few ingredients that everything has to taste good.
I used Bertolli Extra Virgin Olive Oil. A good olive oil is expensive for sure, but if you save it for special occasions, it will last a fair amount of time.
I keep a bottle of the Extra Virgin and a bottle of the Extra Light in my house all the time. Usually, I use the Extra Light for cooking. Not in this case. You will want the Extra Virgin.
Use good local fresh garlic if you can find it. There is a lot of garlic in this dish, both in the sauce and for the eggs. Use the freshest garlic possible with nice tight cloves and no shriveled or brown bits, or green sprouts.
I prefer NOT to use Chinese garlic as I don’t really trust their production or processing methods. You can tell Chinese garlic from locally grown as the Chinese will have all of the root end dug out and no roots showing. This is because soil is not allowed to be imported into the country from other places.
I always buy organic locally grown garlic. It is worth paying a few pennies more to me.
HOW TO MAKE HEUVOS CON AJOS (SPANISH GARLIC EGGS)
These go together very quickly and easily. Take care not to overcook if you like your eggs runny for dipping. Having said that, even well done, they are delicious.
First make your sauce. Peel all of your garlic cloves. Set four aside. Roughly chop two of them and put them into a pestle and mortar along with the parsley and a pinch of flaked sea salt. Use the pestle to grind it down to a paste. Add 2 TBS extra virgin olive oil and set aside.
Thinly slice the remaining garlic crosswise. Crack the eggs into 2 small bowls with 2 in each.
Heat the remaining olive oil in a non-stick skillet over medium heat. Add the garlic slices.
Once the oil is hot, but not smoking, add half of the garlic to the pan. Mix with the olive oil. Allow to brown lightly. (Do not burn. Burnt garlic becomes very bitter.)
Slide two eggs into the hot oil. Using a spoon, move the browned garlic on top of the eggs. Let the eggs fry without agitating them.
After a couple of minutes, spoon some of the hot olive oil over the whites, etc. to make sure they are cooked to your liking. They should have a brown frill around the edges. If you want runny eggs, take care not to overcook.
Using a slotted spatula remove to a plate, shaking off any excess oil.
Repeat with the remaining eggs.
Place the eggs onto heated serving plates. Sprinkle with a bit of sea salt and black pepper. Drizzle the parsley sauce over top and serve immediately with or without toast for dipping.
Eggs are a perfect meal, whether you enjoy them for breakfast, lunch or supper. Quick to prepare, loaded with protein, nutritious, and incredibly versatile. Here are a few other ways I like to prepare and enjoy eggs!
BAKED FRENCH EGGS - Rich and indulgent their preparation is based on an old French Technique of baking eggs in cream in the oven. Rich and indulgent, yes, but also very delicious. In France they call these Ouefs en Cocotte (Eggs in pots), and they are so simple to make. They are perfect for serving to as few or as many people as you wish to feed. For breakfast or for a simple supper dish.
CRISPY TORTILLA EGGS - This is one of my absolute favorite ways to enjoy eggs. Buttery crisp tortillas, each topped with a fried egg, cheese and garnishes. I like to splash some sriracha sauce on top along with green tabasco. A smattering of thinly sliced spring onions and your eggs are ready to eat. Fabulously delicious!
Yield: Two delicious servings
Author: Marie Rayner
Heuvos con Ajos (Spanish Garlic Eggs)
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This is a really quick, easy, and delicious entree with beautiful flavors! Bear in mind, you need to enjoy garlic. This is one recipe where you will want to use the extra virgin olive oil as the flavor is important and integral to the dish.
Ingredients
6 TBS extra virgin olive oil
4 large eggs (I use cage free, organic, free run)
6 cloves of garlic
2 TBS chopped fresh parsley
sea salt
black pepper
hot toast to serve (optional)
Instructions
First make your sauce. Peel all of your garlic cloves. Set four aside. Roughly chop two of them and put them into a pestle and mortar along with the parsley and a pinch of flaked sea salt. Use the pestle to grind it down to a paste. Add 2 TBS extra virgin olive oil and set aside.
Thinly slice the remaining garlic crosswise. Crack the eggs into 2 small bowls with 2 in each.
Heat the remaining olive oil in a non-stick skillet over medium heat. Add the garlic slices.
Once the oil is hot, but not smoking, add half of the garlic to the pan. Mix with the olive oil. Allow to brown lightly. (Do not burn.)
Slide two eggs into the hot oil. Using a spoon, move the browned garlic on top of the eggs. Let the eggs fry without agitating them.
After a couple of minutes, spoon some of the hot olive oil over the whites, etc. to make sure they are cooked to your liking. They should have a brown frill around the edges. If you want runny eggs, take care not to overcook.
Using a slotted spatula remove to a plate, shaking off any excess oil.
Repeat with the remaining eggs.
Place the eggs onto heated serving plates. Sprinkle with a bit of sea salt and black pepper. Drizzle the parsley sauce over top and serve immediately with or without toast for dipping.
Did you make this recipe?
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