Huevos a la Española

Ingredients

• •4 large eggs
• •2 medium potatoes, diced
• •1 onion, chopped
• •1 red bell pepper, chopped
• •1 can (400g) crushed tomatoes
• •3 cloves garlic, minced
• •3 tablespoons olive oil
• •1 teaspoon paprika
• •to taste salt and pepper
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Heat olive oil in a large skillet over medium-high heat and fry the diced potatoes until golden and crispy, about 10-12 minutes. Remove and set aside.
2. 2In the same skillet, sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
3. 3Add the crushed tomatoes and paprika, stirring well, and simmer for 5 minutes. Season with salt and pepper.
4. 4Return the potatoes to the skillet and stir to combine with the tomato mixture.
5. 5Make 4 wells in the mixture and crack an egg into each well, covering the skillet and cooking until the eggs reach desired doneness, about 4-5 minutes.
6. 6Garnish with fresh parsley and serve hot directly from the skillet.

💡 Cook potatoes until browned before eggs enter huevos a la Española; once eggs are added there is no time left to improve pale potato cubes.

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