Huevos a La Gitanella

Name: Huevos a La Gitanella (Eggs à La Gitanella)
Cuisine: Spain
Ingredients: 10 or 12 blanched and skinned almonds, a small piece of bread, salt, pepper, oil, a pinch of nutmeg.; 10 or 12 blanched and skinned almonds, a small piece of bread, salt, pepper, oil, a pinch of nutmeg.; 2 or 3 cloves of garlic, saffron; 2 or 3 cloves of garlic, saffron; ½ a teaspoon of cumin; 10 or 12 blanched and skinned almonds, a small piece of bread, salt, pepper, oil, a pinch of nutmeg.; 10 or 12 blanched and skinned almonds, a small piece of bread, salt, pepper, oil, a pinch of nutmeg.; 10 or 12 blanched and skinned almonds, a small piece of bread, salt, pepper, oil, a pinch of nutmeg.; 10 or 12 blanched and skinned almonds, a small piece of bread, salt, pepper, oil, a pinch of nutmeg.; 10 or 12 blanched and skinned almonds, a small piece of bread, salt, pepper, oil, a pinch of nutmeg.; 4 or 5 eggs

Eggs à La Gitanella

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

4 or 5 eggs
2 or 3 cloves of garlic, saffron
½ a teaspo

Europe
Spain
Side dish
Vegetarian

Method

Put a little oil in a small frying pan and lightly fry the garlic, almonds and bread. Pound the saffron, cumin and nutmeg in a mortar, add the fried garlic, almonds and bread, and pound thoroughly. When reduced to a paste add a