A smoky, spicy potato and egg dinner

This easy recipe is perfect for any time of day.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Smoky Spanish Potatoes and Eggs   By Kendra Vaculin     The flavors in this dish bring together two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo. Serve it as a smoky-spicy breakfast, or for dinner with a salad on the side. READ MORE INGREDIENTS • 3 Tbsp. plus 2 tsp. olive oil • 1½ lbs. Yukon gold potatoes (about 3 medium) • 1¾ tsp. kosher salt • 1 medium onion • 3 cloves garlic • 2–3 chiles from a can of chiles in adobo, plus 2 Tbsp. sauce from the can • 1 medium tomato • 1 Tbsp. tomato paste • ½ tsp. smoked paprika • ½ tsp. ground cumin • 2 Tbsp. sherry vinegar • Freshly ground black pepper • 3 large eggs • Chopped parsley and mayonnaise, for serving More Breakfast-for-Dinner Recipes   Spicy Chickpeas With Runny Eggs and Prosciutto View Recipe ►   Monte Cristo With Apple-Hatch Chile Jam View Recipe ►   Sinangag (Garlic Fried Rice) View Recipe ►   Chilaquiles With Bacon, Eggs, and Cheese View Recipe ►   Sheet-Pan Potato Hash With Fixins View Recipe ►   Cheesy Kale and Mushroom Strata View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.