Patatas bravas: try this recipe with eggs for a brunch with a difference

Missing out on patatas bravas because your vacation has become a staycation? Get a flavour of Spain without stepping on to a plane with this spicy recipe

Patatas bravas with eggs
(Image credit: Aldi)

Love a serving of patatas bravas in Spain? Us too... But if you can't get there this year, we’ve discovered a recipe that can help transport you to holiday locations even though you’re going no further than your own kitchen. Cooking up this dish has brought us the tastes and aromas of trips to Spain we’ve loved with its authentic spicy flavours. 

Cook up this patatas bravas and eggs and you, too, can be brunching on the streets of Madrid (well nearly). It’s a dish that’s packed with flavour, has a great kick, and delivers some healthy protein, too. 

Discover the simple steps to making this Spanish taste sensation below and don’t miss out on our food hub which has plenty more inspiration and ideas you’ll love. 

  • Special thanks to Aldi for sharing this recipe with us

Patatas bravas and eggs

(Image credit: Aldi)

Ready to cook up spicy patatas bravas and eggs. You will need: 

  • 1kg maris piper potatoes, peeled and cut into small chunks
  • 50ml sunflower oil
  • 1 large mild onion, finely chopped
  • 25ml olive oil
  • 3 cloves garlic, diced
  • 1 flat tsp chilli flakes
  • 1 heaped tsp paprika
  • 1 heaped tsp dried basil
  • 400g tin chopped tomatoes with herbs
  • 4 large eggs
  • Sea salt and black pepper


1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Put the potato pieces into a roasting dish and sprinkle with sunflower oil. Roast until crisp and golden, around 35 to 40 minutes.

3. In the mean time, make the sauce. Cook the onions in olive oil in a saucepan over a gentle heat for 5 to 6 minutes until softened. Next add the garlic, chilli flakes, paprika and basil, and season. Cook for two minutes.

4. Add the tinned tomatoes to the pan and cook the mixture for 10 minutes.

5. Once the potatoes are cooked, pour the tomato mixture over them, then make four wells in the mixture, breaking an egg into each. Return the dish to the oven for around five minutes until the eggs are just set. Serve.

Top tip: This dish is great as it comes for vegetarians, while meat-eaters might like it served along with some chorizo for some extra Spanish flavour. Or how about getting a taste of Italy with some Parma ham instead?

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