Rioja-Style Spanish Eggs | Huevos a la Riojana Recipe

Cut 2 potatoes into small 1/4 inch (0.635 cm) thick pieces, cut 1/2 green & 1/2 red bell pepper into thin strips, thinly slice 1/2 onion, thinly slice 3 cloves garlic and finely grate 1 tomato

Heat a large fry pan with a medium to medium-high heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the pieces of potatoes and mix with the olive oil, cook between 12 to 14 minutes, or until the potatoes are fully cooked through but not falling apart, remove the potatoes from the pan (reserving the oil in the pan) and set aside

Using the same pan with the same heat, add in the sliced onion and sliced garlic, mix with the olive oil, after 2 minutes and the onions are translucent, add the strips of green & red bell pepper, continue to mix and cook for 5 to 6 minutes, then add in the grated tomato and 1 tsp sweet smoked paprika, give it a mix and cook for 2 minutes, then add the fried potatoes back into the pan and season with sea salt & black pepper, give it a mix and lower the fire to a low heat

Heat a small fry pan with a medium to medium-high heat and add in 1/4 cup extra virgin olive oil, after 4 minutes add in one egg, let it sit in the olive oil for 40 seconds, then splash the hot olive oil over the top of the egg for about 10 seconds, careful not to overcook the egg yolk, remove from the pan, cook 2 more eggs in the exact same technique, then season the eggs with sea salt & black pepper

Transfer the potatoes and vegetables into a large serving dish, place the fried eggs over them, all in a single layer, sprinkle with freshly chopped parsley, serve next to a crunchy baguette, enjoy!