Eggs baked in patatas bravas
Savor the delicious fusion of Spanish flavors with our Eggs Baked in Patatas Bravas recipe. Featuring crispy roasted potatoes, a zesty tomato sauce, and perfectly baked eggs, this dish brings hearty comfort food to your table. Easy to prepare and packed with bold spices like chili powder, paprika, and oregano, it's a satisfying meal for any time of the day.
- 22 Mar 2024
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Eggs baked in patatas bravas is a delightful fusion dish that combines the traditional Spanish tapas of spicy potatoes and the comforting touch of baked eggs. This dish brings together the rich flavors of tomatoes, aromatic spices, and perfectly cooked eggs nestled in crispy potatoes. It's a hearty and delicious meal suitable for brunch, lunch, or dinner, and it's sure to impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes. Cut them into bite-sized chunks.
- Lightly coat a baking tray with cooking spray oil.
- Spread the potatoes evenly over the tray. Lightly spray the top of the potatoes with some more cooking spray oil.
- Place in the preheated oven and bake for about 30 minutes or until the potatoes are golden and crispy, turning them halfway through the cooking time.
- While the potatoes are baking, heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chili powder, paprika, and dried oregano, stirring to coat the onions and garlic with the spices.
- Pour in the canned tomatoes, including their juice. Stir to combine and bring to a simmer. Let the sauce cook for about 10-15 minutes until it has thickened slightly.
- Once the potatoes are done baking, remove them from the oven. Reduce the oven temperature to 350°F (175°C).
- Transfer the crispy potatoes into a large oven-safe baking dish.
- Pour the tomato sauce over the potatoes, making sure they are evenly coated.
- Make four small wells in the potato and tomato mixture using the back of a spoon.
- Crack one egg into each well.
- Carefully place the dish back into the oven and bake for about 10-15 minutes, or until the egg whites are set but the yolks are still slightly runny, or to your desired level of doneness.
- Remove the dish from the oven and let it sit for a couple of minutes before serving.
- Optionally, garnish with chopped fresh parsley or chives for a touch of color and extra flavor.
Tips:
- Choose starchy potatoes like Russet for crispier texture.
- Adjust the amount of chili powder to suit your spice preference.
- Ensure the potatoes are spread evenly on the baking tray for even cooking.
- If you like a runny yolk, keep an eye on the eggs and take the dish out of the oven as soon as the whites are set.
- You can add chopped bell peppers or chorizo for additional flavor.
- Garnish with fresh parsley or cilantro just before serving for a burst of freshness.
Eggs baked in patatas bravas is a perfect dish to bring some variety to your meals. The combination of crispy, spicy potatoes with the delicate texture of baked eggs is irresistible. By following the tips provided, you can customize this recipe to your taste and create a dish that everyone will love. Whether it's for a weekend brunch or a cozy dinner, this dish is simple to make and bursting with flavor.
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 9g | 25% |
| Sugar 7g | 7% |
| Fat | |
| Fat 9g | 11% |
| Saturated 2.27g | 8% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 210mg | 38% |
| Vitamin B1 0.85mg | 71% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 3.75mg | 23% |
| Vitamin B6 1.02mg | 60% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 63mg | 73% |
| Vitamin E 2.22mg | 15% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.37mg | 0% |
| Iron, Fe 4.51mg | 41% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 1470mg | 43% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 1.73mg | 16% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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