One of the most memorable dishes I had in Spain was also one of the simplest — two eggs, over easy, alongside a mound of piperade and a few thin slices of wonderful Spanish ham. I thought about this dish of fresh tomatoes, zucchini, and peppers for months afterwards. It wasn’t just the fact that I was eating it in Spain; it was also the eggs. They were rich, creamy, and flavorful, and their bright orange yolks stood up soldier-tall.
When I first visited Marin Sun Farms a couple years ago, I bought a dozen eggs, cooked two over-easy, and as soon as I tasted them, I was yanked right back to that moment in Spain.