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+ servings
patatas bravas

Breakfast Patatas Bravas with Eggs

A tapas favorite made into a meal! Homemade Patatas Bravas with eggs cooked directly into the bravas sauce. These make an amazing breakfast, dinner or late night snack! 
5 from 1 rating

Ingredients

  • 3 medium potatoes, chopped into small cubes
  • 2 eggs

For the bravas sauce

  • ½ small red onion, minced,
  • 3 garlic cloves, minced
  • 2 tsp smoked paprika
  • ½ Tsp brown sugar
  • 1 Tbsp red wine vinegar
  • 1 can chopped tomatoes, 400g / 14oz size
  • Salt and pepper, to taste

For the quick aioli

  • 2 Tbsp mayonnaise
  • 1 clove garlic, crushed
  • 1 Tbsp olive oil

Instructions 

  • Heat a little bit of oil in a deep wok or saucepan, and saute onions until soft and lightly browned.
  • Add garlic and smoked paprika, and saute for a couple more minutes until the flavours are released (being very careful not to let the garlic brown)
  • Add the sugar, vinegar, and finally the chopped tomatoes.
  • Cover and simmer the sauce.
  • Deep fry the potato cubes on a low heat for about 10 minutes, until they are a very light brown colour.
  • Remove and leave to one side to cool down.
  • Now make the aioli, by whisking all ingredients into a small cup.
  • Break time! You can leave the sauce simmering and the potatoes cooling for about 15-20 minutes, until the sauce is nice and thick.
  • Using a wooden spoon, create small wells in the sauce to crack the eggs into.
  • Once all eggs are in the pan, cover and simmer on a low heat until eggs are cooked.
  • Turn the deep fryer back on to it's highest heat setting, and immerse the potatoes for another 5 minutes until they are deep brown and crispy.
  • To assemble, pour your potatoes into a large bowl and cover with the sauce and egg mixture. Be careful when you scoop out the eggs not to break them- I use a large serving spoon for this. Dot drops of aioli all over the top.
  • Tuck in!

Notes

This recipe calls for a deep fryer. If you don't have one, I would suggest part boiling the potato cubes at the beginning, leaving them to dry out, and then pan frying them right at the end to make them crispy. Or try with an air fryer!
This could also serve 4 as a snack, just add two additional eggs.
Serving: 1g, Calories: 530kcal, Carbohydrates: 69g, Protein: 16g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 18g, Cholesterol: 192mg, Sodium: 346mg, Fiber: 9g, Sugar: 10g