Breakfast · 25 min · mediterranean

Huevos Rotos over Crispy Potatoes

Mediterranean flavors, weeknight effort. Yukon gold potatoes meets eggs in a 25-minute breakfast worth keeping in rotation. At 973 calories and 39g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 Yukon Gold potatoes
• 3 Eggs
• 2 oz Serrano ham
• 3 tbsp Olive oil
• 1 tsp Smoked paprika
• 2 cloves Garlic

Steps

1. Cut the potatoes into 1/2-inch cubes; uniform pieces crisp evenly.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
3. Add the potatoes and sliced garlic; cook 12 to 14 minutes, turning occasionally, until deeply golden and crisp. Season with salt.
4. Push the potatoes aside and crack in the eggs; fry 2 to 3 minutes until the whites set but yolks stay runny.
5. Tear the ham over the top and dust everything with smoked paprika.
6. Serve straight from the pan, breaking the yolks over the potatoes tableside.

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