Easy Breakfast Patatas Bravas

Crispy baked potatoes topped with a chipotle garlic aioli and served up fresh with a fried egg make this breakfast patatas bravas recipe an instant classic and easy weekend morning brunch recipe.


  • 3 lbs baby potatoes (or fingerling potatoes), halved or cubed so even in size
  • 2 tbsp olive oil (or avocado oil) + more for cooking eggs
  • 1 1/2 tsp pimenton (smoked paprika), divided
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chipotle mayo (or regular mayo)
  • 1 tbsp red wine vinegar
  • 1 garlic clove, minced
  • dash of hot sauce (such as tobasco or cholula)
  • 46 large eggs
  • 2 tbsp fresh parsley, minced for serving


  1. Preheat oven to 425 degrees F.
  2. Add your chopped potatoes to a large bowl and top with olive oil, 1 tsp pimenton, salt and pepper. Toss to coat well.
  3. Spread potatoes out on two parchment or silicone-lined baking sheets.
  4. Bake for 20 minutes, remove from oven and flip. Swap baking sheets so sheet on top goes in middle and sheet that was in the middle goes on the top.
  5. Bake for another 20 minutes or until potatoes are dark and crispy but not burnt.
  6. While potatoes are cooking combine mayo, red wine vinegar, garlic clove, hot sauce and remaining 1/2 tsp of pimenton. Whisk to combine. Set aside.
  7. Heat up a large skillet over medium heat. Add a splash of olive oil.
  8. Crack eggs directly into the pan and release them carefully so they don’t spread.
  9. Cook for 3 minutes or until whites have completely set. For over-easy eggs: flip and cook for 20-30 seconds and then immediately remove. For a more cooked yolk leave for up to 1 minute. Repeat until as many eggs desired have been cooked.
  10. Divide potatoes into bowls and top with an egg. Drizzle with mayo sauce and sprinkle with fresh parsley.

Keywords: patatas bravas, breakfast patatas bravas, patatas bravas with eggs