Spaniards are fond of eggs, eating an average of 237 per person per year! Surprisingly, eggs seldom appear on breakfast menus. Instead, they are served for lunch, supper, a snack, or as a tapa. Eggs and potatoes are an especially popular combination. If you are limiting carbs, substitute cauliflower florets for the potatoes.
- 1/3 cup extra virgin olive oil, plus more as needed
- 2 teaspoons Spanish smoked paprika (pimentón)
- 1/2 teaspoon hot red pepper flakes or 1/4 teaspoon ground cayenne
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 medium onion, peeled and finely chopped
- 1 1/2 pounds small potatoes, such as Yukon gold, cut into 1-inch pieces or halved
- 4 garlic cloves, peeled and finely chopped
- 4 large eggs
- Lemon wedges, for serving
- Chopped flat-leaf parsley, for serving
- Flaky sea salt, such as Maldon, for serving
In a measuring cup, combine the olive oil, paprika,
red pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper, and 3/4 cup of water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic to the potatoes. Cover and cook until the potatoes are golden-brown and the onions are soft, 4 to 6 minutes.
Stir the potatoes (again, if they’re sticking, add more oil). With a spoon, make 4 nests in the potatoes and crack an egg into each. Season the eggs with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto individual plates or into shallow bowls. Serve with a squeeze of lemon, a sprinkle of chopped parsley, and flaky sea salt.
Serves 4 — Recipe adapted from nytimes.com