These Rioja-Style Spanish Eggs, known in Spain as Huevos a la Riojana, are the reason why Spanish egg dishes are some of the best in the world. Loaded with flavors, easy to make and made with the most humble ingredients.
You can serve these Rioja-Style Spanish Eggs for breakfast, lunch or even dinner. Either way you go, make sure to serve this dish next to a crusty baguette, to mop up all that beautiful egg yolk goodness.
TIPS & TRICKS to Make this Recipe: To make this recipe, I used new potatoes. But you can use any potatoes you like. Yokon gold and golden delight are great substitutes. I also used cage-free organic eggs. The higher the quality of the ingredients, the better this dish will taste.
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Watch the Video Below on How to Make Rioja-Style Spanish Eggs | Huevos a la Riojana Recipe
Rioja-Style Spanish Eggs | Huevos a la Riojana Recipe
- 1/3 cup + 1/4 cup extra virgin olive oil 90 ml + 60 ml
- 2 medium sized new potatoes
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 large tomato
- 1/2 onion
- 3 cloves garlic
- 3 cage-free organic eggs
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- handful freshly chopped parsley
- sea salt & black pepper
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!
Get the Extra Virgin Spanish Olive Oil I used to make this recipe
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