How to Make Spanish Poached Eggs with Paprika Potatoes Recipe
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If you love bold flavors, hearty comfort food, and a touch of Spanish flair, then this Spanish poached eggs with paprika potatoes recipe is about to become your new favorite dish. Combining smoky paprika-seasoned potatoes with perfectly poached eggs, this meal is the perfect balance of rustic and refined. It works equally well for brunch, lunch, or even a light dinner when paired with a fresh salad or crusty bread.
Whether you’re hosting a weekend brunch or craving something cozy during the week, this dish is not only delicious and filling but also surprisingly easy to make. In this guide, we’ll walk through the step-by-step process to make Spanish-style poached eggs, share helpful tips for getting your potatoes crispy, and explain how to achieve perfectly poached eggs every time.
Why You’ll Love Spanish Poached Eggs with Paprika Potatoes
This recipe combines the best of Spanish cooking traditions: bold spices, rustic potatoes, and a touch of elegance with poached eggs. Here’s why you’ll love it:
• Hearty and nutritious – Packed with protein, fiber, and healthy fats.
• Versatile – Enjoy it for brunch, a savory breakfast, or dinner.
• Full of Spanish flavor – Smoked paprika, garlic, and olive oil bring authentic depth.
• Simple ingredients – Everything is budget-friendly and easy to find.
• Comfort food with a twist – A warming dish that feels gourmet without extra effort.
Ingredients You’ll Need
For this recipe, you’ll need just a handful of pantry staples and fresh eggs:
For the paprika potatoes:
• 4 medium potatoes (waxy or all-purpose work best)
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika (Spanish pimentón is best)
• 1 teaspoon garlic powder
• ½ teaspoon chili flakes (optional, for spice)
• Salt and black pepper, to taste
For the poached eggs:
• 4 large fresh eggs
• 1 tablespoon vinegar (white or apple cider)
• Water for poaching
Optional garnishes:
• Fresh parsley or cilantro, chopped
• Crumbled feta or manchego cheese
• Extra smoked paprika for sprinkling
PLEASE TAP HERE TO GET ACCESS TO YOUR NONSTICK FRYING PAN
Step-by-Step Instructions
1. Prepare the Paprika Potatoes
• Wash and dice your potatoes into small bite-sized cubes (keeping the skin on for extra crispiness).
• Heat olive oil in a large skillet over medium heat.
• Add the potatoes and sauté for about 5 minutes until lightly golden.
• Sprinkle in smoked paprika, garlic powder, chili flakes, salt, and pepper.
• Continue cooking for 15–20 minutes, stirring occasionally, until potatoes are crispy on the outside and soft on the inside.
👉 Pro Tip: Don’t overcrowd your pan. Giving the potatoes room allows them to crisp up instead of steaming.
2. Poach the Eggs
• Fill a saucepan with water and bring it to a gentle simmer (not a rolling boil).
• Add vinegar to the water – this helps the egg whites stay together.
• Crack each egg into a small bowl, then gently slide it into the simmering water.
• Cook for 3–4 minutes for a runny yolk or 5 minutes for a firmer yolk.
• Remove with a slotted spoon and set on a paper towel.
👉 Pro Tip: Use the freshest eggs you can find – older eggs tend to spread more in the water.
3. Assemble the Dish
• Place the crispy paprika potatoes on a plate.
• Top with one or two poached eggs.
• Sprinkle with fresh parsley and a dusting of smoked paprika.
• Optionally, add cheese crumbles for extra richness.
Serve immediately while the eggs are still warm and the yolk is perfectly soft.
Variations to Try
One of the best things about this Spanish-inspired recipe is its versatility. Here are some fun twists you can try:
• Add veggies – Sauté bell peppers, spinach, or zucchini with the potatoes.
• Make it spicy – Swap in hot smoked paprika and extra chili flakes.
• Go cheesy – Melt manchego or feta over the potatoes before topping with eggs.
• Turn it into a hash – Add chorizo or diced ham for extra protein.
• Serve with bread – A warm baguette or sourdough is perfect for dipping into the yolk.
PLEASE TAP HERE TO GET ACCESS TO YOUR NONSTICK FRYING PAN
Tips for Perfect Results
• Don’t skip the smoked paprika. Regular paprika doesn’t have the same depth of flavor.
• Control the heat. Keep potatoes on medium heat to prevent burning while ensuring they crisp.
• Poach in small batches. Poaching one or two eggs at a time helps keep their shape.
• Serve immediately. Both potatoes and eggs taste best when freshly cooked.
Health Benefits of This Dish
Not only is this recipe delicious, but it also provides a variety of nutrients:
• Eggs – High in protein, vitamins B12 and D, and healthy fats.
• Potatoes – A good source of fiber, potassium, and complex carbs.
• Olive oil – Heart-healthy monounsaturated fats.
• Smoked paprika – Packed with antioxidants and flavor without added calories.
This makes it a balanced dish that fuels your body while satisfying your taste buds.
Final Thoughts
Making Spanish poached eggs with paprika potatoes is easier than it looks, and the payoff is huge. With just a few simple ingredients and a little technique, you can create a meal that feels gourmet yet approachable. Whether you’re preparing a cozy weekend brunch or a quick dinner, this dish is bound to impress.
Try it once, and it may just become a staple in your kitchen!
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