Caldo del Cielo
Region: Spain, Valencia
Category: Soups
Season: Any
Difficulty: Easy
The quantity of eggs (huevos) used in traditional regional Iberian cooking is truly notable. The huevera or egg dealer was a common sight in the markets of Valencia in the Middle Ages. The name of this preparation gives some indication of the popularity of eggs.
Yield: Makes 4 to 6 servings
Preparation Time: 1 hour
3 tablespoons extra-virgin olive oil
1 medium onion, peeled, cut into eighths, separated or chopped very coarsely
2 cups water
¾ pound potatoes, peeled and diced
¼ pound salt cod, soaked and drained
2 sun-dried tomatoes, chopped
1 dried red bell pepper (ñora), chopped
Salt and freshly ground black pepper to taste
1 tablespoon paprika
4 large eggs
1. In an earthenware (preferably) or enameled cast-iron casserole, heat the olive oil over medium heat. Add the onion and 1 cup of the water and cook until soft, about 15 minutes.
2. Add the potatoes, salt cod, dried tomatoes, and dried bell pepper, and the remaining cup water. Season with salt and pepper and add the paprika. Stir well and cook until the potatoes can be pierced relatively easy with a skewer, about 30 minutes.
3. Crack the eggs into the casserole and shake the pan so they settle a bit. Cook for 10 minutes, shaking the pan once in a while so the eggs continue to settle and the whites set. Serve from the casserole as soon as the whites are set.
Variation:
Note:
Posted: 07/01/2009
