• Susie Csorsz Brown

Smoky Potatoes and Eggs

This is dish would be the result of what might happen if Spanish Patatas Bravas and Huevos Rancheros met and joined forces. Really, we love both of those dishes, so it was inevitable that we would eventually play around with combining them. We loved this as it is; boys also loved it with a bit of cheese sprinkled on it.


A couple of thoughts: if you're not up for the heat of the chiles, you can get all of the smokiness of the chiles without as much heat by removing the seeds and seed membranes from the inside of the pepper. It's easy to do with a paring knife. Be sure not to touch either part of the pepper with your hands, if you can help it.

Also, you can make the tomato-onion sauce ahead. It will be nice and warm with the time it will spend under the broiler.


Smoky Potatoes and Eggs



Yield: 5 - 6 servings Ingredients

7 Tbsp olive oil, divided 3 lbs. Yukon gold potatoes (about 6 medium), peeled if you like, cut into 1-inch pieces (You can use any waxy potatoes you like if you don't happen to have any Yukons handy) 2 1/2 tsp salt, divided 2 medium onion, roughly chopped 4 cloves garlic, roughly chopped

5 medium tomatoes, roughly chopped 2 Tbsp tomato paste 3-4 chiles from a can of chiles in adobo, depending on your preferred spice level, roughly chopped, plus 2 Tbsp. sauce from the can 1 tsp smoked paprika 1 tsp ground cumin 2 Tbsp sherry vinegar (or your favorite not-too-tart vinegar) Freshly ground black pepper 6-8 large eggs

Avocados, for serving

Directions

Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 4 Tbsp. olive oil and season with 1 1/2 tsp salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.

While the potatoes roast, in a large skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the tomato paste and the tomato and season with black pepper and 1 tsp salt. Cook, stirring, another minute. Add chiles, sauce, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, about 5 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.

Transfer the onion-chiles mixture to a food processor or blender. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste. Line a 9 x 13 pan with foil, if you'd like. Set aside.

Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved 9 x 13 pan; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create 6 - 8 wells in the potato mixture; drizzle 1 T olive oil between the wells. Crack an egg into each well and season with salt and pepper. Bake at 375 for 10 minutes to warm up all of the components. Switch the broiler on to High, and broil until the whites of the eggs are set but the yolk is still a little runny, about 4 - 6 minutes.


Serve, topped with cubed avocado, if you'd like. Enjoy!


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