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Recipe: Spanish style eggs

This delightful, filling dish is perfect for breakfast, with a side of crusty bread

Image Credit: Supplied
Spanish style eggs
  • Category:  Breakfasts
  • Cuisine:  Fusion
  • Preparation time:   10 minutes
  • Cooking time:   30 minutes
  • Total time:   40 minutes
  • Serves:  2
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  • 675g potatoes
  • Oil, for deep frying plus 1 tbsp
  • 1/2 onion, chopped
  • 1 clove garlic, crushed
  • 100g beef sausage, diced
  • 1/2 tsp paprika
  • 400g canned chopped tomatoes
  • 1 tbsp chopped parsley
  • 4 eggs
  • Salt and ground black pepper


  1. Peel potatoes and cut into 1.5cm cubes. Parboil in lightly salted water for 5 minutes then drain well.
  2. Heat enough oil in a large pan to deep fry potatoes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
  3. Heat 1 tbsp of oil in a medium-sized frying pan and gently fry onion and garlic for three minutes. Add sausages and paprika and fry for a further minute. Remove excess oil with a spoon.
  4. Add tomatoes and parsley to pan and season with salt and pepper. Bring to the boil and simmer for five minutes, stirring occasionally.
  5. Return potatoes to pan and stir to coat in sauce. Make four wells in mixture and drop an egg into each. Cover and cook over a gentle heat for three to 4 minutes until the white has set but the yolks are still runny. Serve immediately with crusty bread.