Patatas Bravas With Egg

This recipe draws it’s inspiration from the Spanish Patatas Bravas dish. This is a dish that is often served with a spicy sauce as part of a tapas menu. This recipe uses this inspiration to create a breakfast meal, by adding egg and reducing the sauce to a very mildly spiced version.

The potatoes are baked to a crispy golden finish before being topped with a mildly spiced tomato based sauce. Eggs are added, then baked to a beautiful, tasty and very satisfying finish. A really hearty breakfast.

This breakfast is fantastic when served with some crusty, toasted sourdough. We often also fry some bacon as an addition to this meal.

While this is not a quick breakfast to make, it is truly delicious and well worth the effort.

This dish can serve 4-6 people. Add additional eggs as required.

Print Recipe

Patatas Bravas With Egg

Prep Time

20 minutes

Cook Time

60 minutes

Servings

people

Ingredients

• Vegetable Oil to sprinkle over potatoes and to cook onion
• 1 kg potatoes chopped into small bite size chunks
• 1 Brown Onion diced
• 3 cloves Garlic crushed
• 400 g Tomatoes I used 1 tin of peeled whole tomatoes. Use extra to your preference
• 1/2 tsp Chilli Flakes use extra to your preference
• 1 tbsp Ground Paprika
• 1 tbsp Ground Basil
• 1/2 tbsp Ground Oregano
• 4 large Eggs
• Continental Parsley Italian parsley - to garnish

Prep Time 20 minutes Cook Time 60 minutes Servings people Ingredients Vegetable Oil to sprinkle over potatoes and to cook onion 1 kg potatoes chopped into small bite size chunks 1 Brown Onion diced 3 cloves Garlic crushed 400 g Tomatoes I used 1 tin of peeled whole tomatoes. Use extra to your preference 1/2 tsp Chilli Flakes use extra to your preference 1 tbsp Ground Paprika 1 tbsp Ground Basil 1/2 tbsp Ground Oregano 4 large Eggs Continental Parsley Italian parsley - to garnish

Instructions

1. Pre-heat a fan forced oven to 180°C (350°F).
2. Place potato into a large baking dish, sprinkle with vegetable oil and stir to mix through.
3. Place baking dish in oven and bake for about 50 minutes or until potato is cooked through and crisp and golden.
4. About 20 minutes before potatoes are cooked, prepare the tomato based sauce.
5. Add vegetable oil to fry pan over medium heat.
6. Add onion and cook for about 5 minutes until softened.
7. Add chilli flakes, paprika, basil & oregano. Stir to mix through. Cook for about 2 minutes while stirring regularly.
8. Add tomatoes, stir to mix through, then cook for a further 10 minutes. Stir occasionally.
9. When potatoes are cooked, remove baking dish from oven and pour tomato sauce over the potatoes.
10. Make for wells in the mixture and break an egg into each well.
11. Return baking dish to oven and bake for about 8 minutes to allow eggs to set. Note, eggs will still be runny at this point in time.
12. Remove baking dish from oven, garnish with continental parsley, then serve.