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A rustic Spanish-inspired breakfast that’s flavorful, comforting, and surprisingly easy to make.
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A Spanish Twist on Breakfast: Poached Eggs Meet Smoky Paprika Potatoes
If you’re tired of the same old scrambled eggs and toast, it’s time to spice up your mornings with this savory Spanish-inspired dish. Spanish Poached Eggs with Paprika Potatoes is a cozy, hearty breakfast that tastes like a warm hug. It combines silky poached eggs with smoky, pan-fried potatoes seasoned with sweet and hot Spanish paprika. The best part? It’s easier than it looks and perfect for brunch, lunch, or even a quick weeknight dinner.
Why You’ll Love This Recipe
• Authentic Spanish flavors with paprika and olive oil
• Comforting and satisfying yet simple to make
• Naturally gluten-free and vegetarian-friendly
• Perfect for any time of day, not just breakfast
If you’re a fan of huevos rotos or bravas-style potatoes, you’re going to love this delicious twist!
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Ingredients You’ll Need
Here’s everything you need to bring this dish to life:
For the Paprika Potatoes:
• 3 medium russet or Yukon gold potatoes (peeled and diced)
• 1 medium yellow onion (thinly sliced)
• 2 garlic cloves (minced)
• 1 ½ tsp sweet Spanish paprika (pimentón dulce)
• ½ tsp smoked paprika (pimentón ahumado)
• Salt and black pepper to taste
• 2–3 tbsp extra virgin olive oil
• Fresh parsley for garnish
For the Poached Eggs:
• 4 large eggs
• 1 tbsp vinegar (white or apple cider)
• Water for poaching
Step-by-Step Instructions
1. Prepare the Paprika Potatoes
Start by heating olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 3–4 minutes. Toss in the diced potatoes and stir occasionally until golden and crispy—about 12–15 minutes.
Now sprinkle in the garlic, sweet paprika, and smoked paprika. Cook for another 2 minutes, stirring to prevent burning. Season with salt and pepper to taste.
Tip: Don’t overcrowd the pan! This ensures the potatoes crisp up nicely rather than steam.
2. Poach the Eggs Like a Pro
While the potatoes are cooking, fill a saucepan with water and bring it to a gentle simmer. Add vinegar to help the egg whites hold together.
Crack one egg into a small bowl. Swirl the water with a spoon, then gently slide the egg into the center. Cook for 3–4 minutes until the whites are set but the yolk remains runny. Use a slotted spoon to remove and set on a paper towel. Repeat with remaining eggs.
Poached egg hack: You can poach eggs ahead of time and reheat them in warm water just before serving.
3. Bring It All Together
Spoon the warm paprika potatoes onto plates or shallow bowls. Carefully top with a poached egg, then garnish with chopped parsley. Add a sprinkle of extra smoked paprika or a drizzle of olive oil if you like.
Serve immediately with toasted crusty bread or a side of fresh salad for a complete meal.
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Variations You’ll Want to Try
• Add chorizo for a meaty twist
• Top with manchego cheese for extra richness
• Swap in sweet potatoes for a colorful variation
• Add sautéed spinach or bell peppers for more veggies
Make-Ahead Tips & Storage
• Potatoes: Can be made up to 2 days in advance. Reheat in a skillet.
• Eggs: Poach and store in cold water in the fridge for up to 24 hours.
• Meal prep: Assemble in a bowl and reheat gently before eating.
Final Thoughts: The Ultimate Comfort Food with a Spanish Flair
This Spanish Poached Eggs with Paprika Potatoes recipe is more than just a breakfast—it’s a celebration of bold flavor, rustic comfort, and Mediterranean simplicity. Whether you’re cooking for yourself, family, or brunch guests, this dish hits all the right notes. Don’t be surprised if it becomes a weekly favorite!