STEP 1

Heat a stock pot with a medium heat and add in the olive oil.

STEP 2

In the meantime, cut the slices of baguette into small cubes, remove the skins from the cloves of garlic and roughly chop the tomato.

STEP 3

Add in the pieces of baguette, cloves of garlic and blanched almonds into the stock pot with the hot olive oil, mix continuously, after 4 minutes and the ingredients are lightly fried, add in the chopped tomato, ground cumin and season with sea salt & black pepper, continue to mix continuously, after 3 minutes and the tomato is lightly sauteed, remove the stock pot from the heat and transfer everything into a bowl.

STEP 4

Cut the potatoes (peeled) into bite-sized pieces that are 2 cm (3/4 inch) thick.

STEP 5

Add the cut potatoes into the same stock pot, fill with enough broth to just barely cover the potatoes, add in the saffron and bay leaf, heat with a high heat.

STEP 6

While the potatoes are cooking, transfer the fried ingredients in the bowl into a tall plastic cylinder, add in 1/4 cup (60 ml) water, using a hand blender, blend the ingredients until you get a smooth puree.

STEP 7

About 20 minutes after turning on the heat on the potatoes, they should be cooked through, just pierce them with a toothpick, at this point add in the puree and mix it into the stew, then crack in the 4 eggs, all evenly spaced out, place a lid on the stock pot and lower to a low-medium heat, simmer for 3 to 4 minutes or until the egg whites are cooked through.

STEP 8

Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.