Ingredients

Equipment Needed

• •Large heavy skillet (cast iron is ideal)
• •Tongs for turning peppers
• •Slotted spoon or spatula

Instructions

1. 1

   Roast the peppers

   If using fresh peppers, char them directly over a gas flame or under a hot broiler, turning with tongs until the skin is blackened and blistered all over, about 10 minutes. Place in a bowl, cover tightly with a plate, and let steam for 10 minutes. The skin will slip off easily. Remove the seeds and tear the flesh into thick strips. If using jarred pimentos, simply drain and pat dry.

   The charring matters. You want actual fire on those peppers. That smoky sweetness is the whole point. If you can't char them properly, good jarred pimentos are better than poorly roasted fresh ones.
2. 2

   Fry the potatoes

   Heat half the olive oil in a large heavy skillet over medium-high heat. Add the potato cubes in a single layer. Don't crowd them. Let them sit undisturbed for 3 to 4 minutes until golden on the bottom, then turn and continue cooking until crispy on all sides, about 12 to 15 minutes total. Season with salt as they cook. Transfer to a plate.

   Leave them alone. The urge to stir constantly is the enemy of crispy potatoes. Let the crust form before you touch them.
3. 3

   Cook the onion and garlic

   Reduce heat to medium-low and add a splash more oil to the pan. Add the sliced onion and cook slowly until soft and golden, about 8 minutes. Add the garlic slices and paprika in the last minute, stirring until fragrant. The paprika should bloom in the oil but never burn.

4. 4

   Combine with peppers

   Return the potatoes to the pan. Add the roasted pepper strips and toss everything gently to combine. The peppers should warm through and mingle with the onions and potatoes. Taste and adjust salt. Push the mixture to the sides of the pan or divide between two warm plates, leaving space for the eggs.

5. 5

   Fry the eggs gently

   Add the remaining olive oil to the cleared center of the pan (or use a separate small skillet). Crack in the eggs. Reduce heat to low. Let them cook gently until the whites are set but the yolks are still runny, about 3 minutes. Spoon some of the hot oil over the whites to help them set without flipping. Avó Leonor never flipped an egg in her life.

   Patience with eggs. Low heat. The whites should be tender, not rubbery. A runny yolk is the sauce for everything else on the plate.
6. 6

   Plate and serve

   Nestle the fried eggs on top of the potatoes and peppers. Scatter fresh parsley over everything if you like. Finish with a final drizzle of your best olive oil and a crack of black pepper. Serve immediately with crusty bread to mop up every last bit of yolk and oil. This is a plate that doesn't wait.

Chef Tips

• •Use waxy potatoes, not floury ones. In Portugal, we'd use batata kennebec or similar. Yukon Golds work well. Russets fall apart.
• •If you're roasting your own peppers, do more than you need. They keep for a week in olive oil in the fridge and improve everything they touch.
• •Some families add sliced chouriço to this dish, fried until the edges crisp and the fat renders out. It's not traditional for breakfast everywhere, but in Trás-os-Montes they'd look at you funny if you didn't include it.
• •The order matters: potatoes first (they take longest), then onions while potatoes rest, then eggs last. Everything should hit the plate at the same moment.

Advance Preparation

• •Peppers can be roasted up to 3 days ahead and stored in olive oil in the refrigerator. Bring to room temperature before using.
• •Potatoes can be peeled and cubed, held in cold water for up to 4 hours. Drain and dry completely before frying.
• •This dish must be served immediately. Eggs wait for no one, and potatoes lose their crispness quickly.

Frequently Asked Questions

Nutrition Information

1 serving (about 460g)