Or to give it its proper Spanish name, Huevos Estrellados con Patate e Tomate
A few weeks ago a friend and I went to a tapas restaurant in London called Brindisa. Its prime position a stones throw from Borough Market means it’s usually impossible to get a table there, and so I hadn’t eaten there for yonks. It’s also been a good 9 months since my trip to Spain so I was most definitely ready for some good tapas. Amongst a collection of dishes like padron peppers, garlicky prawns and catalan spinach we also tried the crashed eggs dish.
Crashed eggs are a bit different to shakshuka, because the eggs aren’t poached in a pool of tomato sauce. There is far less liquid in the pan, and the eggs are crashed into the pan from a great height (hence the name), and end up cooking a bit more like fried eggs. This dish most definitley puts a bit of lighthearted fun into cooking.
I don’t often cook potatoes, mostly because I don’t get them in my veg bag, but this dish is a perfect reminder how their waxy carby flavour can be a great base for other flavours. Potatoes are such a staple of UK grown crops, and there is actually an entire stall dedicated to potatoes at my local farmers market. The Saturday I visited to buy the potatoes for this dish I discovered about 20 types of potatoes on sale, and all grown at their farm in Kent. On the farmer’s advice with my cooking process in mind I opted for Mayan Gold potatoes, and also threw in a few salad blue, and highland burgundy ones into my shopping basket because I love random coloured vegetables! I just ended up roasting those for dinner a few days later.
I’ve used tinned tomatoes in this dish, as they most definitley are not in season during frosty winter, but in summer do help yourselves to all the fresh ones!
Whilst I originally enjoyed this in its miniature version as part of a tapas selection, it works perfectly well on its own for Sunday brunch. Just make sure you have plenty of sourdough toast for dunking into those runny yolks.
- Olive oil
- Half an onion, thinly sliced
- 2 small potatoes, thinly sliced (scrub well and you can leave the peel on)
- 1 clove garlic, minced
- 1 tsp smoked paprika (for a chorizo vibe)
- 200g tinned tomatoes (In summer use fresh)
- 2-3 (or 4) eggs
- Salt and pepper
- Warm 1-2 tablespoons of olive oil in a medium sized frying pan, then sauté the onion along with the thin potato slices for around 8 minutes until crisp. If your potatoes are taking a while to cook and some water and a lid for a few minutes (what we call steam frying) then remove and allow the water to evaporate.
- Remove the onions and potatoes from the pan, then add the garlic for 30 seconds before adding the smoked paprika, tomatoes and a pinch of salt. Allow the tomatoes to bubble before you add the potatoes and onions back in. The tomatoes add flavour rather than being a liquid to poach the eggs in.
- Next make space for the eggs in the pan, then crack and crash them in from above. If the yolks don't split when you crash them break them up gently with a fork. Don't be tempted to scramble them. Cook the eggs for a few minutes, then take the frying pan straight to the table.
- Season with black pepper and add parsley.
Want some more ideas for getting potatoes into your brunches? Try these potato egg and cheese waffles from Little Sunny Kitchen, this breakfast hash from the Foodie Family Blog, or this dish of elephant garlic and potato frittata with smoked paprika from, From the Healthy Heart.
I have entered this post into Gingey Bites, weekend Brunch club linky.