Eggs Over Smoky Potatoes
That smoky Spanish pimentón does wonders for foods that might otherwise be cooked with sausage, such as these eggs and potatoes, inspired by a recipe in Marie Simmons’s book The Good Egg. 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 earthernware gratin dish, bake the eggs in the oven, and bring the whole, gorgeous dish to the table.
2 pounds potatoes, any variety, peeled and cut into 1⁄2-inch dice
2 tablespoons olive oil sea salt
1/2 to 1 teaspoon Spanish smoked paprika
(pimentón), to taste
1 clove garlic
4 scallions, including a few inches of the greens, thinly sliced
4 or more eggs
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’re using russet or baking potatoes, put them in cold water as you work to draw out some of the starch. Drain them and blot them dry before cooking.
Heat the oil in a large, well-seasoned cast-iron or nonstick skillet. Add the poatoes to the pan and cook over medium heat, turning them every so often so 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 for 1 minute more.
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 yolk to set as well. Sprinkle with the parsely and serve.
Or preheat the oven to 375°F and 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, 15 to 20 minutes. Garnish with the parsley and serve in their dish.
A bit intense for an early-morning breakfast perhaps, these lusty eggs are great for supper at any time of year. In summer I’d serve them with sautéed peppers and in winter with a lively salad of cauliflower, green olives, and green peppers, ending with a cooling orange compote for dessert. For wine, stay with the Spanish influence and choose a Ribera del Duero for a red, or an Albariño for a white.