This is a Spanish dish that truly represents what comfort food is all about. This dish is packed with an insane amount of flavours with just a handful of ingredients and the best part is everything comes together in just 30 minutes. Begin by cutting one kilogram of potatoes that have already been peeled, washed and patted dry. Cut them, into about three quatres of an inch thick then set them aside.

Separate the cloves from one head of garlic and cut a slit on each clove making sure you leave the skins intact. this will give your potatoes the beautiful garlic flavour but it’s going to ensure they don’t brown which will give your dish a better flavour. Heat a large frying pan over medium heat and add half a cup of oil then after a couple of minutes, add the chopped potatoes, a teaspoon of paprika and cloves of garlic. Mix them around the pan so they are all coated in the oil.

You don’t have to mix this round continuously but mix it after about 4 minutes, that way everything evenly cooks. In the meantime, prepare a garlic parsley sauce, add 2 cloves of garlic that are roughly chopped into a mortar along with 2 tablespoons of fresh parsley and a pinch of sea salt. Using a pestle, pound down the ingredients until you form a paste-like texture, if you don’t have a mortar and pestle you can use a food processor or a hand-held blender.

Once you get the plate-like texture, add 2 tablespoons of oil and give it a mix until it’s well mixed together then set aside. Your potatoes should cook for about 20 minutes or until they start to get golden brown, test them with a toothpick to ensure they are fully cooked. Remove the potatoes and the garlic from the pan and place them in a bowl.

Add chopped fresh parsley and salt into the potatoes then toss it together, that way the sea salt and parsley and evenly coated with the potatoes and garlic. Transfer the potatoes and garlic to a serving dish. Crack two eggs into a bowl and make sure the yolks are not broken then fry the eggs, let the eggs sit in the pan while frying for one minute without moving them around then remove the eggs from the pan.

Place the eggs over the served potatoes and season them with a kiss of sea salt and black pepper. Top that off with the garlic and parsley sauce. Beautiful presentation with simple ingredients and all done in no time. Enjoy…


  • 1/2 cup (120ml) extra virgin olive oil
  • 2 1/4 lbs (1 kilogram) potatoes
  • 3 cage-free organic eggs
  • 1 head garlic + 2 extra cloves
  • 1 teaspoon paprika
  • 4 tbsp (15 grams) chopped fresh parsley
  • Sea salt and black pepper