Description
Spanish Garlic Eggs—also known as Huevos al Ajillo—are a classic Spanish breakfast that’s simple yet bursting with bold Mediterranean flavors. Fried eggs are enriched with golden, aromatic garlic slices and finished with a bright and herby parsley-garlic sauce, making them perfect for a special breakfast or an easy main course.
Ingredients
For the Parsley-Garlic Sauce
- 2 cloves garlic
- 2 tablespoons chopped parsley (8 grams)
- Pinch sea salt
- 2 tablespoons extra virgin olive oil (30 ml)
For the Eggs
- 4 cage-free organic eggs
- 4 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil (60 ml)
- Pinch sea salt
- Dash black pepper
Instructions
- Make the Parsley-Garlic Sauce: Add 2 cloves of roughly chopped garlic to a mortar along with a pinch of sea salt and 2 tablespoons of chopped parsley. Use a pestle to pound the mixture into a rough paste. Drizzle in 2 tablespoons (30 ml) extra virgin olive oil, mix until combined, and set aside.
- Heat the Olive Oil: Place a small to medium-sized frying pan over medium heat. Add 1/4 cup (60 ml) of extra virgin olive oil to the pan and let it heat up until hot but not smoking.
- Prepare Garlic & Eggs: While the oil heats, thinly slice the remaining 4 cloves of garlic. Crack the eggs into small bowls (2 per bowl, if possible) to make them easy to add quickly to the pan.
- Sauté Garlic & Fry First Eggs: Add half the sliced garlic to the hot oil, stirring for 30 to 45 seconds as the garlic begins to turn golden. Immediately add 2 eggs to the pan. Spoon the sautéed garlic slices over the eggs and let them fry undisturbed until the bottoms are crisp and golden, about 1–2 minutes.
- Finish & Repeat: Carefully spoon some hot olive oil over the egg whites for a few seconds to finish cooking. When set, remove the eggs and garlic slices from the pan, letting any excess oil drip off. Repeat the process with the remaining eggs and garlic.
- Serve: Place the fried eggs onto serving plates. Season generously with sea salt and black pepper. Drizzle the parsley-garlic sauce over the eggs and serve immediately. Enjoy!
Notes
- Use the best quality extra virgin olive oil you can find for an authentic Spanish flavor.
- Fresh parsley really brightens the sauce; avoid dried substitutes.
- This dish is delicious with crusty bread to soak up all the rich sauce and garlicky oil.
- Cook the eggs just until the whites are set and the yolks are still runny for the tastiest result.
- If cooking for more, double the sauce and cook eggs in batches to avoid crowding the pan.
Nutrition
- Serving Size: 2 eggs plus sauce
- Calories: 512
- Sugar: 0.8g
- Sodium: 360mg
- Fat: 46g
- Saturated Fat: 8g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 372mg
