Crashed Eggs with Potatoes and Tomatoes
Prep time
Cook time
Total time
Crashed Eggs with Potatoes and Tomatoes is a tasty breakfast or brunch dish inspired by a Spanish tapas dish.
Recipe type: Brunch
Cuisine: Spanish
Serves: 2
  • 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
  • Parsley
  1. 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.
  2. 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.
  3. 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.
  4. Season with black pepper and add parsley.
Recipe by Natural Kitchen Adventures at