Eggs Over Smoky Potatoes

Serving size:


    • 2 lb
    • potatoes, peeled and cut into 1/2-inch dice
    • 2 T
    • olive oil
    • sea salt
    • 1⁄2 t
    • smoked spanish paprika, or more to taste
    • 1 clv
    • garlic, minced
    • 4
    • scallions, including a few inches of greens, thinly sliced
    • 4
    • eggs, or more if desired
    • minced fresh parsley to finish
30 minutes
Ready in
30 minutes


This savory dish is appropriate for any meal. Try it at your next brunch gathering!

Reprinted with permission from Vegetarian Suppers from Deborah Madison’s Kitchen ©2005 by Deborah Madison.


Heat the oil in a large, well-seasoned cast iron skillet. Add the potatoes and cook over medium heat, turning every so often so they brown on all sides. When tender, about 15 minutes, season them with salt, toss with the smoked paprika, garlic and scallions, and cook for one minute more. Break the eggs over the potatoes. You can add more eggs as long as there is room for them. Cover the pan and cook over medium-low heat until the whites are set, about 5 minutes, or longer if you want the yolks set as well. Sprinkle with parsley and serve. The dish can be finished in the oven: preheat the oven to 375°F. Transfer the cooked potatoes to an oiled gratin dish. Break the eggs over them, then bake until set and as done as you like, 15-20 minutes. Garnish with parsley and serve in the baking dish.


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