Spanish Fried VEGETABLE Sandwich | The Famous Pepito Valenciano

Ingredients

• 4 large eggs
• 10 tbsp extra virgin olive oil (divided) (150 ml)
• 1 onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1 green bell pepper (finely chopped)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1 can tomato sauce (passata) (15 oz / 425 grams)
• 1/2 cup low fat milk (120 ml)
• 1 tbsp chopped parsley (4 grams)
• 4 small baguettes (6 inches / 15 cm in length each)
• sea salt & black pepper
• dash white sugar

Instructions

1. 1

   Add 2 eggs into a saucepan, fill with just enough water to cover the eggs, and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat

2. 2

   In the meantime, heat a large frying pan with a medium heat and add in 2 tbsp (30 ml) olive oil

3. 3

   After a couple of minutes, add in the chopped onion, garlic, and bell peppers, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and quickly mix together, then add in the canned tomato sauce and season with salt, pepper, and white sugar, mix together, then lower to a low heat

4. 4

   While the vegetables are simmering, go back to the eggs, after letting them sit there for 10 minutes and they are perfectly hard-boiled, transfer the eggs into a bowl with iced water, once they're cool enough to handle, peel them, then using a box grater, finely shred the eggs (you can also just finely chop them)

5. 5

   After simmering the vegetables for about 5 minutes and the tomato sauce has slightly thickened, turn off the heat, add in the shredded hard-boiled eggs, and mix together

6. 6

   Cut off about 1 inch (2.50 cm) from the tip of each baguette, then using a spoon gently remove some of the bread inside the baguette, making sure to not break the shell apart, then stuff each baguette with the vegetable and egg mixture, then place the cut piece of baguette into the hole and gently push it in to hold everything together

7. 7

   Heat a medium-sized frying pan with a medium heat and add in 8 tbsp (1/2 cup—120 ml) extra virgin olive oil

8. 8

   In the meantime, add the milk into a shallow bowl and crack the eggs into a separate shallow bowl, add in the parsley, and season with salt & pepper, whisk together, gently coat the sandwiches, first in the milk and then in the egg wash

9. 9

   Once the oil is nice and hot, add in the sandwiches, cook in batches, fry for 2 minutes per side or until golden fried all around, and then transfer into a dish with paper towels

10. 10

    Serve warm or at room temperature, enjoy!