Information about Spain
Spanish recipes - Castile-León
Serves 6 people
- 100 gr. virgin olive oil
- 6 garlic cloves, sliced
- 30 slices white bread, baked the day before
- 250 gr. Parma ham, diced
- 250 gr. Chorizo (Spanish hard pork sausage), diced
- 1 teaspoon paprika
- 8 cups of Parma ham bone broth
- 6 eggs
Put some water and the Parma ham bone into a pot.
Cook it for half an hour. Put the garlic cloves and the oil into the earthenware casserole until golden brown.
Next, add the bread, the Parma ham and the chorizo. Stir it gently.
As soon as the bread is toasted and without stopping stirring, add the paprika taking care not to burn it.
Add the broth and cook for 5 minutes approximately. Put the eggs around the rim of the casserole.
Put it into a high oven for 2 minutes. Serve hot.
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