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Eggs with potatoes, young garlic and chistorra

Name: Eggs with potatoes, young garlic and chistorra
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Egg (8 medium, shelled); 600 g Potato (3 medium, peeled); 120 g Spring Onion; 150 g Green garlic (12, trimmed); 200 g Txistorra; 30 g Extra virgin olive oil; 100 g Water (for the potatoes); 4 g Parsley (chopped); 0.5 g Salt (or to taste)

Total time1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Potatoes and young garlic with browned chistorra, finished in the oven with two eggs per serving.

Jump to steps

20 minpreparation and possible waiting

40 mincooking

4servings

2.096 kcalwhole recipe

524 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBaking

Appliances

Frying panOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 8 medium eggs 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

0 selected ingredients

Let’s get cooking

Method

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.
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.
Divide the hot potatoes and chistorra between four small ovenproof dishes. Crack in all eight eggs, two per dish.
Preheat the oven to 190°C. Bake in a conventional oven at 190°C for 8–12 minutes until the whites are firm.
Serve with the chopped parsley. Cook longer for firm yolks; vulnerable people should have fully set yolks.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.