
Eggs over smoky potatoes

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That smoky Spanish pimenton does wonders for foods that might otherwise be cooked with sausage, such as these eggs and potatoes, inspired by a recipe in Marie Simmonss book The Good Egg. While you can finish the eggs on the stove, I think it makes an especially handsome presentation if you transfer the potatoes to a shallow-sided earthern-ware gratin dish, bake the eggs in the oven, and bring the whole, gorgeous dish to the table. This recipe is as easy to make for one as it is for a crowd. A bit intense for an early-morning breakfast perhaps, these lusty eggs are great for supper at any time of year. In summer Id serve them with sautéed peppers and in winter with a lively salad of cauliflower, green olives, and green peppers, ending with a cooling orange compote for dessert. For wine, stay with the Spanish influence and choose a Ribera del Duero for a red, or an Albarino for a white.
ingredients
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serves: 2-4
2 pounds (approximately) potatoes, any variety (peeled and cut into 1/2-inch dice)
2 tablespoons olive oil
sea salt
1/2-1 teaspoon Spanish smoked paprika (pimenton), to taste
1 clove garlic minced
4 scallions (including a few inches of the greens, thinly sliced)
4 or more eggs
minced parsley to finish
Servings Per Recipe: 2
Amount per Serving
Calories: 572
- Total Fat: 22.5 g
- Saturated Fat: 4.8 g
- Trans Fat: 0 g
- Cholesterol: 327.4 mg
- Sodium: 203.3 mg
- Total Carbs: 75 g
- Dietary Fiber: 11.9 g
- Sugars: 6.3 g
- Protein: 19.4 g
preparation

comments
arlene
May 9, 2012