Huevos Al Nido Eggs In A Nest Spanish Recipes

CLASSIC SPANISH EGGS | HUEVOS A LA ESPAñOLA RECIPE

Steps:

• Finely grate 6 tomatoes, you want to end up with about 1 1/2 cups (20 ounces / 400 grams), roughly dice 1/2 green bell pepper, finely dice 1/2 onion and roughly mince 3 cloves of garlic
• Heat a fry pan with a medium heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 2 minutes add in the diced onion and diced green bell pepper, mix with the olive oil, after 5 minutes add in the minced garlic and cook for 30 seconds, then add in 1/2 teaspoon (1.15 grams) sweet smoked Spanish paprika, give it a quick mix and then add in the grated tomato and season with sea salt & black pepper, mix together and simmer on a medium heat
• Meanwhile, heat a small fry pan with a medium-high heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 3 to 4 minutes add one egg into the pan, let it sit in the hot olive oil for 1 minute, then slightly tilt the pan and using a spatula splash the hot olive oil over the egg to cook the egg whites, careful not to overcook the egg yolks, do this for about 5 to 10 seconds and then remove the egg from the pan, continue to cook your eggs with this technique until they are all done
• Once the eggs are cooked, the tomato sauce should have thickend up and all the flavors have came together, remove from the heat
• Divide the tomato sauce into 2 serving dishes, top off each dish with 2 fried eggs, lightly season the eggs with sea salt & black pepper, sprinkle with freshly chopped parsley and add one Spanish guindilla on top, serve at once, enjoy!

HUEVOS AL NIDO (EGGS IN A NEST) SPANISH

Steps:

• Take each roll and cut a deep cap from the top of roll. Reserve the cap. With your fingers remove the bread from the inside of the roll. Do not break through the roll. Make sure these are the large rolls.
• Make enough cavity for the egg to fit.
• Reserve the bread.
• Warm the milk in the microwave.
• Divide the milk between the roll. Roll them around so the sides get coated with the milk.
• Add 1 tblsp butter to each roll.
• Optional: Add 1 tblsp taco seasoned hamburger.
• Drop the whole egg into the roll. Make sure the rolls are sitting flat.
• Option: Separate the eggs, and drop the yolk into each roll.
• Salt and pepper to taste.
• If eggs are separated, whip the whites in a metal bowl and add 1/2 tsp cream of tartar.
• Spoon the whites over the yolk evenly between the six rolls.(You may have more whites and may not use all of the whites.
• Place the caps back on the rolls.
• Preheat oven to 375*.
• Place the rolls on a flat baking pan.
• Baste the rolls, sides and tops with olive oil.
• Note: You may bake the tops separately on the sheet and not cover the rolls if you wish. Make sure you baste the bottoms of the tops if you bake separately.
• Bake 20 to 25 minutes.
• Note: I like to take the reserved bread, crumble it, mix with shredded cheese and coat with a little olive oil in a saute pan for a couple of minutes and serve as a "topper".
• The eggs will look like they are still uncooked, they are -- do not overcook.

HUEVOS HAMINADOS (SEPHARDIC JEWISH-STYLE EGGS)

Steps:

• Place all ingredients into a pot or crock pot, and cover well with lukewarm water.
• Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.
• After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful marbled color to form on the egg whites.
• Drain the eggs, rinse the shells and refrigerate until ready to use.

NIDO HUEVOS (NEST EGGS) #5FIX

Steps:

• Preheat oven to 400 degrees F.
• Using non-stick muffin tin press hash browns into bottoms and up sides of cups.
• Sprinkle each nest with salt and pepper.
• Bake 25 to 30 minutes until golden brown.
• Remove from oven and crack an egg into each nest.
• Return to oven and bake for about 10 minutes or until eggs are set. Remove from oven and cool slightly.
• Top each nest with Pico de Gallo.
• Serve warm.