Favas and Peas with Serrano and Fried Eggs (Menestra)
Blogger and cookbook author Aran Goyoaga grew up in Spain's Basque country. When she was a child, her mother would make this dish with a velvety roux (flour browned in olive oil) to thicken the juices. Because Goyoaga is gluten-intolerant, she uses crème fraîche to give her menestra its silky texture. She also adds ham and eggs to make it a main dish.