Huevos a La Gitanella

Eggs à La Gitanella

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 4 or 5 eggs
  • 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.


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 little of the oil in which the garlic and other ingredients were fried, season with a little salt and add a little boiling water to thin the sauce. Pour the mixture into a fireproof dish, break the eggs carefully over it and put in a quick oven till the eggs are set.