Name: Spanish Broken Eggs with Crispy Yukon Gold Potatoes and Smoked Paprika Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 4 medium Yukon Gold Potatoes, sliced into fries; 1 teaspoon Sea Salt; 4 Fresh Eggs; 1/2 cup Extra Virgin Olive Oil; 1 teaspoon Smoked Paprika; 2 tablespoons Fresh Parsley, chopped (for garnish)

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Introduction

Spanish Broken Eggs is a comforting dish that combines crispy golden potatoes with rich, runny eggs seasoned with smoky paprika. This simple yet satisfying recipe offers a perfect balance of textures and flavors, ideal for a cozy breakfast or light dinner.

This image shows a dish with two sunny-side-up eggs on top, their bright orange yolks sitting in the middle of firm, white cooked egg whites sprinkled with small green parsley leaves and a light dusting of reddish-brown spice. Below the eggs, there are thick potato wedges with a golden-brown crust, arranged in a layered way inside a white bowl, revealing soft, light yellow insides. The background is a white marbled texture. The dish looks fresh and warm. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium Yukon Gold potatoes
1 teaspoon sea salt
4 fresh eggs
1/2 cup extra virgin olive oil
1 teaspoon smoked paprika
2 tablespoons fresh parsley

Instructions

Step 1: Slice the Yukon Gold potatoes into 1/4 inch thick oval slices, then cut each slice into french fry-sized pieces, about 4 fries per slice.
Step 2: Heat a medium-sized frying pan over medium heat. Add the olive oil and heat until shimmering.
Step 3: Season the hot oil with sea salt, then add the potato pieces. Stir occasionally and cook until golden and crispy, about 5-7 minutes.
Step 4: Sprinkle the cooked potatoes with sea salt, then transfer them to a plate lined with paper towels to drain excess oil. Place them afterward in a shallow bowl.
Step 5: Using the same pan with leftover oil, keep heating on medium. Crack the eggs into the hot oil and cook until the whites are set but the yolks remain runny.
Step 6: Plate the eggs on top of the potatoes, dust with smoked paprika, and garnish with fresh parsley before serving.

Tips & Variations

Use the freshest eggs possible to ensure the best texture and flavor.
For a spicier version, add a pinch of cayenne pepper with the smoked paprika.
You can drizzle extra olive oil over the finished dish for added richness.
Try substituting Yukon Gold potatoes with red potatoes for a slightly different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the potatoes crispy and the eggs tender. This dish is best enjoyed fresh for optimal flavor and texture.

How to Serve

The image shows a dish with a base layer of golden-brown, thick-cut potato fries that have a crispy texture and some darker edges, spread evenly on a white plate. On top of the fries are three sunny-side-up eggs, each with bright yellow yolks that are slightly runny and shiny, surrounded by smooth, white cooked egg whites. The eggs are sprinkled with a dusting of reddish seasoning and small green herb leaves scattered over them for color contrast. The photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, while Yukon Gold potatoes are recommended for their creamy texture, you can substitute with red potatoes or russets. Just adjust cooking time to ensure they become crispy but not greasy.

How do I keep the egg yolks runny without overcooking?

Cook the eggs on medium heat just until the whites are set and opaque, but the yolks are still soft. Monitoring closely and using residual heat helps prevent overcooking.