A Spanish-inspired dish and sometimes called “Spanish Hash”, this dish is a mixture of roasted red potatoes and tomatoes with eggs on top. This would surely fill you up. Of course, super delicious and healthy, too.
Sometimes, things won’t turn out the way you imagine them to be. Along the way, you may have questions ‘what if’ or regrets. As you come closer to the end, you may already have a smile on your face because you smell that lovely dish inside your oven. And yes, I am talking about this dish that I thought I’d be disappointed with and question all those cooking skills I had for years.
Overdoing things is a habit of mine, I guess – I cook too much food more than enough for the people (leftovers, yehey!), I put too much sauce on everything or filling for my sandwich (I just love it!)… And this time, I put too much tomatoes and used EXTRA LARGE eggs in this dish. I thought the potatoes will drown, but I think there was a potato life guard over there that saved them. At the end, I opted to use extra large eggs. The egg whites were almost going to take the whole scene. The yolks were covered with whites so I had to carefully poke them so they would give all of us a beautiful smile. 😀
Let me tell you about this dish:
The potatoes are first roasted while doing the sauce. (I used red potatoes here) The sauce includes tinned chopped tomatoes seasoned with smoked paprika and oregano. I used dried, but I am sure fresh one would be perfect. When the sauce has reduced and potatoes are cooked, they are mixed and returned back to pan with some indents to crack the eggs. The pan is again put back inside the oven for the eggs to set. This is best served with crusty bread. Ohhh! So good! Since I was on a Whole30 diet, I absolutely enjoyed this dish without bread. I am glad that despite the flooding of tomatoes, this dish turned out to be amazing!
Eggs in Patatas Bravas
- 500g red potatoes
- 1 tbsp EV olive oil
- ½ cup onion, chopped
- 3 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 400g can diced tomatoes
- Salt and pepper, to taste
- 2-3 eggs
- Fresh parsley, roughly chopped, to serve (optional)
- Preheat oven to 400F. Grease a baking pan that (9×9 would work). I poured little olive oil into my pan and spread it on the bottom and sides of the pan using a pastry brush.
- Scrub and wash potatoes. Cut them into chunks. I cut mine 1×1 chunks. Place them in the prepared pan and roast for 30-40 minutes or until tender. Make sure to turn rotate the pan halfway thru cooking.
- While the potatoes are roasting: In a pot with medium-high heat, add EV olive oil. Add in onions and cook until onion caramelizes a bit. Add garlic, smoked paprika, oregano and red pepper flakes. Cook until fragrant. Add in diced tomatoes, reduce the heat and simmer for 5 minutes. Season with salt and pepper according to your taste.
- When potatoes are cooked, add them to the pot with tomatoes. Mix to coat all potatoes.
- Return the tomato-potato mixture to the pan and make indents for the eggs. Add 1 egg in each.
- Bake again for 15-20 minutes are until egg whites are set.
- Season eggs with salt and pepper. Top with chopped parsley, if desired.
I used red potatoes as I also have them on hand. You can use yellow potatoes if that’s the only thing available.
Source recipe: Eggs Baked in Patatas Bravas
Enjoy your weekend, people!
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