Spanish Smoked Paprika Eggs with Potatoes & Peppers
Method
Place the potatoes in a saucepan, cover with water and cook for 10–12 minutes until just tender. Drain well.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the red onion and red bell pepper and cook for 4–5 minutes until softened.
Add the garlic, smoked paprika and sweet paprika and cook for 30 seconds until fragrant.
Add the potatoes and cherry tomatoes, then cook for 4–5 minutes until the potatoes are lightly golden.
Make four small spaces in the vegetable mixture and crack an egg into each one.
Cover the skillet and cook for 5–7 minutes, until the egg whites are set and the yolks are cooked to your liking.
Divide between two plates, add a generous spoonful of Greek yogurt and sprinkle with fresh parsley before serving.
For a more golden finish, allow the potatoes to sit undisturbed in the skillet for a few minutes before turning them. Adding the Greek yogurt at the very end keeps it cool and creamy and balances the smoky paprika flavour.
Nutrition Facts
Per serving
