Entree: Spain – Aragon – Huevos al Salmorrejo (Eggs served in a rustic garlicky tomato and red pepper sauce typical of Aragon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (700 g) ripe tomatoes, cored
- 1 large red bell pepper, charred and peeled (about 8 oz (225 g))
- 2 slices (2 oz (60 g)) stale country bread, crusts removed and torn
- 3 cloves garlic, minced
- 4 tbsp (60 ml) extra-virgin olive oil, plus extra for finishing
- 1 tbsp (15 ml) sherry vinegar
- 1 tsp (2 g) smoked Spanish paprika (pimentón)
- 1 tsp (5 g) kosher salt, adjust to taste
- Freshly ground black pepper to taste
- 4 large eggs, approx. 2 oz (50 g) each
- 3 oz (85 g) Serrano ham or thinly sliced cured Spanish ham, torn into pieces
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Show original ingredient measurements

- 1 1/2 lb (700 g) ripe tomatoes, cored
- 1 large red bell pepper, charred and peeled (about 8 oz / 225 g)
- 2 slices (2 oz / 60 g) stale country bread, crusts removed and torn
- 3 cloves garlic, minced
- 4 tbsp (60 ml) extra-virgin olive oil, plus extra for finishing
- 1 tbsp (15 ml) sherry vinegar
- 1 tsp (2 g) smoked Spanish paprika (pimentón)
- 1 tsp (5 g) kosher salt, adjust to taste
- Freshly ground black pepper to taste
- 4 large eggs, approx. 2 oz (50 g) each
- 3 oz (85 g) Serrano ham or thinly sliced cured Spanish ham, torn into pieces
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Instructions

1. Roast and peel: char the red pepper over a gas flame or under a broiler until blackened on all sides; place in a bowl covered with plastic for 10 minutes, then peel and discard seeds. Score and roast tomatoes under broiler or in oven at 425°F (220°C) until skins blister; let cool and peel if desired.
2. Make salmorrejo base: in a blender or using an immersion blender combine the peeled roasted tomatoes, peeled roasted red pepper, torn stale bread, garlic, 4 tbsp (60 ml) olive oil, sherry vinegar, smoked paprika, salt and pepper. Blend until smooth but slightly coarse; the texture should be thicker than a soup.
3. Simmer: transfer the blended sauce to a saucepan and simmer gently over low heat 8–10 minutes to meld flavors and reduce slightly; taste and adjust salt or vinegar.
4. Poach the eggs: bring a wide shallow pan of water to a gentle simmer and add a splash of vinegar if desired. Crack each egg into a small cup and slip into the simmering water; poach 3–4 minutes for runny yolks or longer to your preference. Remove with a slotted spoon and drain briefly on paper.
5. Plate and finish: ladle warm salmorrejo into shallow bowls, place a poached egg atop each portion, scatter torn Serrano ham over the eggs, drizzle with a little extra-virgin olive oil and sprinkle chopped parsley or chives.
6. Serve immediately with crusty bread for dipping.