Ibizan stew of eggs and vegetables, traditional recipe

This recipe for an Ibizan egg and vegetable stew, typical of my island, is one of my favorite dishes. Whenever my mother prepares it, I ask her to make a little more for us, as she finds it delicious. I recently asked her for the recipe to start preparing it myself.

At first it was difficult for me to get the point of this recipe, because my mother is so used to preparing it that she does not need to weigh or measure anything, and she explained it to me with the ingredients "by eye", which confuses me a lot. The truth is that it is a very easy recipe to prepare.


For 4 people
  • Hard-boiled or boiled egg 5
  • Tender onion bunch 2
  • Head of garlic 1
  • Fresh parsley bunch 1
  • Tomato 2
  • Small potato 2
  • Peas (can be frozen) 200 g
  • Baby beans (can be frozen) 200 g
  • Snow peas 200 g
  • Green asparagus bunch 1
  • Artichoke 4
  • Water
  • Salt
  • Ground black pepper
  • Jaimacan pepper
  • Sweet paprika
  • Saffron
  • Marjoram
  • Fried almonds, a handful

How to make Ibiza egg and vegetable stew

Difficulty: Easy
  • Total time 1 h 30 min
  • Elaboration 20 m
  • Cooking 1 h 10 min

We start by making a sauce with the chopped spring onion, the peeled and chopped garlic, the chopped parsley and the peeled and chopped tomatoes. We peel the potatoes, cut them in half lengthwise and add them to the sauce, stirring everything.

Add the peas, the broad beans, the chopped green asparagus, the chopped snow peas and the cleaned and chopped artichokes. We cover it with hot water. We add salt, pepper, allspice, sweet paprika and saffron. We let it cook over a very low heat so that everything goes together.

Add marjoram to taste. We make a bite with the handful of fried almonds and the boiled egg that we had reserved and add it to the casserole. We cut the eggs in half, place them carefully on the stew and let it cook for a few more minutes until everything is done

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