Eggs in almond sauce, grenadine recipe


Taking advantage of some farm eggs that María Pimientos gave me the other day, I have decided to pay tribute to her with this Granada recipe for eggs in almond sauce, taken from the book New Granada cooking recipes.

It is a simple recipe and this type of almond sauce is widely used in Andalusia to serve meats or vegetables, such as light asparagus. There is certainly a great Arab influence in it.

Ingredients for 2 people.

4-5 eggs, 40 gr. peeled almonds, 4 cloves of garlic, a ripe tomato, a slice of bread, 50 cc. olive oil, salt, ground pepper, saffron or food coloring, 400 cc. water or light chicken broth. Oil, for frying.


Cook the eggs for 10 minutes, from when it breaks the boil. Drain and chill. Peel and cut into thick slices, once cool.

Sauté the peeled garlic, almonds and bread in pieces in the olive oil, without mixing them. That is, first the garlic is removed, and the almonds and bread are fried in the same oil. In the same oil, fry the tomato in pieces, until it is tender.

Put everything in the blender glass, the garlic, the almonds, the fried bread and the tomato, with their oil. Add a little water and mash but not excessively, so that it has a little texture. If you want you can grind by hand, in a large mortar.

Flour the boiled egg slices and fry in hot oil, until well browned. Drain and reserve.

Pour the almond “majao” into a saucepan, add a little more water, a little salt, pepper and a pinch of saffron or food coloring. Heat briefly and add the egg slices.

Preparation time: 20 minutes.
Cooking time: 20 minutes.
Difficulty: Medium.


Serve at the moment this original Granada recipe for eggs in almond sauce, accompanied by bread to dip the exquisite sauce.

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