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Eggs Over Smokey Potatoes

December 10, 2010 | Tags: Deborah Madison , Food | Post comment

Eggs Over Smokey Potatoes

A bit intense for an early morning breakfast perhaps, these lusty eggs are great for supper any time of year.  The smoky Spanish paprika, or pimenton, does wonders for foods that might otherwise be cooked with sausage, such as these eggs and potatoes.  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 earthenware gratin dish, bake the eggs in the oven, then bring the whole, gorgeous dish to the table.  

This recipe is as easy to make for one as it is for a crowd.  Here it is done for four.  Start the potatoes then finish the dish by cracking the eggs over them and finishing them in the oven or on top of the stove.

If you use russet (or baking) potatoes, put them in cold water as you work to draw out some of the starch.  Drain and blot them dry before cooking.

Ingredients

Approximately 2 pounds potatoes, any variety, scrubbed, peeled if desired, and cut into a 1/2-inch dice
2 tablespoons olive oil
Sea salt
1/2 to 1 teaspoon Spanish paprika, to taste
1 garlic clove, minced
4 scallions, including a few inches of the greens, thinly sliced
4 eggs (organic if possible)
Minced parsley

Preparation

1. After preparing the potatoes, heat the oil in a well-seasoned, large cast iron or non-stick skillet. Add the potatoes to the pan, and cook over medium heat, turning them every so often so that they brown on all sides.  When they’re tender, after 15 minutes or so, season them with salt, toss them with the smoked paprika, garlic, and scallions, and cook 1 minute more.

2. Break the eggs over the potatoes.  (You can add more as long as there is room for them).  Cover the pan and cook over medium-low heat until the whites are set, about 5 minutes, or longer, if you want the yolks set as well.  Sprinkle with the parsley and serve.

If you wish to finish them in the oven, preheat it to 375°.  Transfer the potatoes to a lightly oiled terra cotta gratin dish, break the eggs over them, then bake until set and as done as you like, between 15 and 20 minutes.  Garnish with the parsley and serve the eggs in their dish.

Serves  4