Spanish Country Potatoes with Eggs | Classic Recipe from Jaén Spain

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

smoked paprika

💰Cheaper: regular paprika

Regular paprika is less expensive but lacks the smoky flavor.

eggs

💰Cheaper: tofu

Tofu can be used for a plant-based alternative.

potatoes

💰Cheaper: sweet potatoes

Sweet potatoes are often similarly priced and offer a different flavor.

Cut 3 medium-sized Yukon Gold potatoes into rounds that are a quarter inch thick.

Thinly slice 1 medium-sized onion.

Grease a large casserole dish with a kiss of extra virgin olive oil.

Add the sliced potatoes in a flat layer, stacking them around each other for even cooking.

Spread the sliced onions evenly over the potatoes.

Drizzle 2 tbsp of extra virgin olive oil over the potatoes and onions.

Season with sea salt, freshly cracked black pepper, and a dash of dried thyme.

Cover the casserole dish with foil and place it in a preheated oven at 200° C (400° F).

After 40 minutes, remove the potatoes from the oven and take off the foil.

Add 1/2 cup of dry white wine over the potatoes.

Return the potatoes to the oven uncovered at 200° C (400° F).

Heat a fry pan over medium heat and add 2 tbsp of extra virgin olive oil.

Add 1 finely chopped medium onion, 1 finely chopped red bell pepper, and 1 finely chopped green bell pepper to the pan.

Add 4 roughly chopped cloves of garlic and sauté the vegetables for about 4 minutes until lightly sautéed and translucent.

Add a 15 oz can of tomato sauce and 2 tbsp of vegetable broth to the pan.

Season with sea salt, freshly cracked black pepper, and a kiss of granulated sugar.

Lower the heat and let the mixture simmer.

Heat a separate fry pan over medium heat and add 1/4 cup of extra virgin olive oil.

Crack the eggs into individual bowls before adding them to the pan to avoid eggshells and broken yolks.

Fry the eggs to a light crispy texture underneath with a slightly creamy yolk, letting them sit for 1 to 2 minutes without moving.

Splash some hot oil over the eggs for a few seconds to avoid overcooking the yolk.

Remove the fried eggs from the pan and repeat for the remaining eggs.

After 15 to 20 minutes, check the potatoes; they should be cooked through but not crispy.

Transfer some of the potatoes into a shallow bowl and add the simmering ratatouille over them.

Top with one of the fried eggs and season the egg with sea salt and freshly cracked black pepper.

Garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens