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+ servings

Spanish Broken Eggs with Sweet Potato Fries

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork



  • 2 sweet potatoes
  • 2 tbsp extra virgin olive oil
  • pinch sea salt
  • pinch freshly cracked black pepper


  • 1/4 cup extra virgin olive oil
  • 4 cage-free organic eggs
  • pinch sea salt
  • pinch freshly cracked black pepper
  • handful freshly chopped parsley


  1. Peel, rinse and pat dry 2 sweet potatoes, cut each one into vertical slices that are a 1/4 inch thick, then cut 1/4 inch thick fries from each slice, add the fries to a bowl, drizzle in 2 tbsp of extra virgin olive oil, a generous pinch of sea salt and some freshly cracked black pepper, toss together until well combined, transfer to a baking tray lined with parchment paper, make sure all the fries are in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, after 20 minutes remove from the oven and evenly divide the fries into 2 plates

  2. Grab 4 cage-free organic eggs and crack 2 eggs into two individual bowls (2 eggs per bowl), heat a fry pan with a medium heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add 1 bowl with the two eggs, slightly tilt the pan and start flicking the hot olive oil on top of the eggs, after about 2 minutes and the egg whites are cooked but the egg yolks are still runny, transfer the eggs on top of the sweet potato fries, cook the next batch of eggs the same way, once cooked transfer on top of the other plate with the sweet potato fries

  3. Season the eggs with sea salt & freshly cracked black pepper, roughly cut the eggs so the creamy egg yolk runs through the potatoes, sprinkle with a touch of freshly chopped parsely, serve with a crusty baguette, enjoy!

Recipe Notes

Buy the Olivaia Ola Extra Virgin Olive Oil I used in this recipe.