Eggs with potatoes, young garlic and chistorra
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Potato 3 medium, peeled 600 g
- Spring Onion 120 g
- Green garlic 12, trimmed 150 g
- Txistorra 200 g
- Extra virgin olive oil 30 g
- Water for the potatoes 100 g
- Parsley chopped 4 g
- Salt or to taste 0.5 g
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Method
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Thinly slice the potatoes and chop the spring onion. Heat the oil in a wide pan and cook both for 5 minutes. Add the 100 g water and salt, cover and cook over a medium-low heat for 15 minutes.
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Add the chopped young garlic and cook for another 6–8 minutes until the potatoes are tender. Uncover to evaporate any remaining liquid. Meanwhile, cut the chistorra into pieces and brown in another pan for 6–8 minutes until thoroughly cooked and at 71°C.
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Divide the hot potatoes and chistorra between four small ovenproof dishes. Crack in all eight eggs, two per dish. Bake in a conventional oven at 190°C for 8–12 minutes until the whites are firm.
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Serve with the chopped parsley. Cook longer for firm yolks; vulnerable people should have fully set yolks.
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