Spanish Poached Eggs With Paprika Potatoes Recipe

I’m sharing a simple pantry trick that makes Paprika Potatoes ready to pair with Spanish poached eggs in just 30 minutes.

I fell for this plate the first time I dug my fork in. Waxy potatoes get that paprika glow and the Paprika Potatoes name suddenly makes sense, while Poached Eggs and eggs on top look like they own the place.

There’s something almost rude about how the yolk refuses to stay put, it makes the whole thing taste more honest. I keep thinking about it for late breakfasts or quick dinners when you want something bold but not fussy.

If a dish that keeps creeping into your plans sounds good, this one will haunt your weekends, trust me.

Ingredients

• Potatoes: waxy spuds give carbs, fiber and comfort, keep texture in the dish
• Olive oil: heart healthy fats, adds richness and helps crisp the potatoes slightly
• Smoked paprika: gives smoky sweet warmth, tons of flavor with hardly any calories
• Eggs: protein packed, silky yolks make it rich, add satiety and comfort
• Onion: offers sweet savory backbone when caramelized, brings umami and depth
• Garlic: pungent, small amount goes long way, gives bright aromatic punch
• Stock and herbs: low sodium stock adds moisture, herbs brighten and cut richness

Ingredient Quantities

• 1.5 lb (700 g) waxy potatoes peeled and cut into 1/2 inch slices
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion thinly sliced
• 3 cloves garlic minced
• 2 tsp sweet smoked paprika (pimenton dulce)
• 1/4 to 1/2 tsp hot smoked paprika or cayenne, optional
• 1 cup (240 ml) low sodium chicken or vegetable stock
• Salt and freshly ground black pepper to taste
• 4 large eggs
• 1 tbsp white wine vinegar or plain vinegar (for poaching), optional
• 2 tbsp fresh parsley or chives chopped, for garnish

How to Make this

1. Prep everything: peel and slice the potatoes into 1/2 inch rounds, thinly slice the onion, mince the garlic, measure the paprika, stock, oil and vinegar so you’re not scrambling later.

2. Heat a wide, shallow skillet over medium heat and add 3 tbsp extra virgin olive oil. When it’s shimmering, add the sliced onion and a pinch of salt, cook until soft and starting to brown, about 6 minutes.

3. Add the minced garlic and 2 tsp sweet smoked paprika plus the optional 1/4 to 1/2 tsp hot smoked paprika or cayenne if you want heat. Stir for 20 to 30 seconds to bloom the spices but don’t burn them.

4. Toss in the potato slices, stir to coat them in the oil, onion and paprika. Season with salt and freshly ground black pepper.

5. Pour in 1 cup (240 ml) low sodium chicken or vegetable stock so it comes about halfway up the potatoes. Bring to a gentle simmer, reduce heat to medium low, cover and cook until potatoes are just tender, about 10 to 12 minutes. Check a thicker slice with a fork.

6. Once potatoes are nearly done, make four shallow wells in the potatoes with a spoon. If you’re poaching in the pan, stir 1 tbsp white wine vinegar into the liquid now, it helps the egg whites set. Crack each egg into a small bowl first, then gently slip eggs into the wells.

7. Cover the pan and cook gently until egg whites are set but yolks still runny, 4 to 6 minutes depending on how runny you like them. Don’t let the liquid boil hard or the eggs will break up.

8. If whites aren’t setting evenly, spoon some hot cooking liquid over the egg whites, or finish for 30 to 60 seconds under a hot lid off the heat. If you prefer, you can poach eggs separately in a small pot of simmering water with the vinegar and then place them on top of the potatoes.

9. Remove from heat, taste and adjust salt and pepper, sprinkle 2 tbsp chopped fresh parsley or chives over everything and drizzle a little extra virgin olive oil if you like. Serve straight from the pan with crusty bread to mop up the sauce.

Equipment Needed

1. Wide shallow skillet about 10 to 12 inch with a lid, for cooking the potatoes and eggs
2. Cutting board, for peeling and slicing potatoes and chopping herbs
3. Chef’s knife, sharp enough to slice potatoes thinly
4. Vegetable peeler, for peeling the potatoes
5. Measuring cups and measuring spoons for stock oil vinegar and paprika
6. Wooden spoon or heatproof spatula to stir and make wells for eggs
7. Small bowls (one per egg) to crack eggs into first and one for minced garlic/spices
8. Tongs or a slotted spoon to lift or turn potato slices if needed
9. Fork for testing potato doneness and a ladle or spoon to spoon hot liquid over eggs if whites aren’t setting

FAQ

Spanish Poached Eggs With Paprika Potatoes Recipe Substitutions and Variations

• Potatoes: dont have waxy potatoes? Use Yukon Gold or fingerlings, they hold shape the same. If you want a sweeter, softer dish try sweet potatoes but cut thicker and cook a bit longer since they break down faster.
• Extra virgin olive oil: swap for avocado oil or a neutral vegetable oil if you need a higher smoke point. You can also use butter for richer flavor, just lower the heat so it doesnt burn.
• Sweet smoked paprika: no pimenton? Use regular sweet paprika plus a tiny pinch of smoked salt or a drop of liquid smoke. Chipotle powder works too for smokiness and heat, use less because its stronger.
• Eggs: for a vegan or egg-free option, warm silken tofu cubes in the sauce to get a creamy bite, or if you cant poach try cracking eggs into the pan and covering until set for baked-style eggs.

Pro Tips

– Slice the potatoes as evenly as you can. If some pieces are thicker, they will take longer and leave you with a mix of mushy and undercooked slices. A mandoline or steady knife helps, and if you need to you can par‑cook the thicker ones briefly before finishing.

– Bloom the paprika gently in the hot oil with the onion so it releases its aroma, but don’t let it burn. If the pan starts to smoke, pull it off the heat for a moment and add a splash of stock to cool it down and save the flavor.

– Always crack each egg into a small bowl first. It cuts down on broken yolks and makes slipping them into the wells easy and precise. If the whites are slow to set, spoon hot cooking liquid over them or finish with a quick lid-on rest off the direct heat.

– Taste and adjust seasoning at the end because the stock and cooking will concentrate flavors. Finish with fresh herbs and a drizzle of good olive oil or a tiny squeeze of acid to brighten everything just before serving.