Recipe originally published on April 12th, 2013. Last updated on October 25th, 2015.
I have a core collection of recipes on the site that have been my staples over the years. I’ve realized that egg skillets and egg bakes top the list. In particular, this recipe for smoked paprika red potatoes and egg bake has stood the test of time. Whether I’m cooking for myself or my family, this is dish is often dinner and sometimes even lunch. I think the hardest part of this recipe is waiting for it to finish because it smells so good.
- 1 pound red potatoes
- 1/2 medium onion
- 2 cloves garlic
- 3 tablespoons heavy cream
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 2-3 eggs
- 1/4 cup blue cheese (optional)
- Chives, for topping
- Preheat oven to 400˚F.
- Cut potatoes in half, lengthwise. Then cut each half lengthwise again. Dice into 1/2 inch slices. Cut onions into 1/2 inch chunks as well.
- Place potatoes and onions in a large baking dish (I use a pie pan or 11 inch quiche pan). Mince garlic and add to pan along with the heavy cream, paprika, salt, and pepper flakes (if using). Then, toss everything together so that potatoes and onions are coated evenly.
- Bake for 10 minutes, stir, and bake for another 10 to 15 minutes, until potatoes are tender.
- Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle and sprinkle cheese over eggs and potatoes. Return to oven and continue to bake until eggs have set, 7 to 12 minutes depending on desired firmness of yolk. Just make sure the egg whites have set.
- Remove from oven and sprinkle chives on top.
Smoked Paprika Red Potatoes
It’s rare that I deviate from this recipe but if you’re looking to change it up, here are some ideas:
Cheese: I don’t always include the cheese on this recipe. You can easily leave it out or per some of the suggestions in the comments, swap it out for something else (like cheddar).
Sweet Potatoes: I’m really partial to using chunks of red potatoes in this dish. However, you could, use chunks of sweet potatoes. As a result of the swap, the flavor profile will be different. But the dish will have more fiber.
Greens: Sometimes I’ll add a handful of tender greens like spinach or arugula. Usually, these get added after I’ve removed the dish from the oven. But you could also bake a handful of chopped kale in with the potatoes.
I use potatoes a lot. In fact, they’re a staple in my kitchen. And I find them quite versatile for recipes. Some days call for big Russet potatoes, while others demand smaller fingerlings. Whatever potato you prefer, here are a few of my favorite potato recipes.