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huevos tontos

(1 rating)
Teekay avatar
Recipe by
Theresa K
@Teekay
colorado springs, CO

This is a recipe my Grandmother from Spain would make. It is a traditional dish from the Aragon area. The "huevos" can be served alone, in a gravy, in salads, as meatballs and found in soups. In recent years the addition of lamb, pork, cod, and asparagus have become newer versions.

(1 rating)
yield 4 serving(s)
prep time 40 Min
cook time 15 Min
method Deep Fry

Ingredients For huevos tontos

  • 1
    half loaf of stale bread (can use bread crumbs)
  • 2
    eggs
  • 5 clove
    garlic grated
  • 1/2 c
    milk
  • 4 sprig
    parsley chopped
  • 1 pinch
    nutmeg
  • 1 pinch
    salt
  • oil for frying

How To Make huevos tontos

  • 1
    Soak bread in milk. Once bread is softened remove from milk. Add beaten eggs, garlic, parsley,salt, and nutmeg. Mixture can be refrigerated at this point.
  • 2
    Heat oil for frying. With two spoons make balls out of the dough to drop into oil. For best results, make a few at a time so oil does not cool off. Remove when browned and place in colander or wire racks to cool.
  • 3
    The way we ate it is to make a rue from garlic, parsley, and flour and then to add milk until gravy is formed.
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