Crispy Paprika Potatoes with Sunny-Side Eggs

1. Make Flavorful Cooking Liquid

In a measuring cup, combine 1/3 cup of extra-virgin olive oil, 2 teaspoons of smoked paprika, 0.5 teaspoon of red-pepper flakes or 0.25 teaspoon of ground cayenne, 1.5 teaspoons of kosher salt, a good amount of black pepper, and 1 cup of water.

2. Cook Potatoes

Place the cut new potatoes into a large skillet. Pour the olive oil mixture over the potatoes and bring it to a boil over high heat. Cover the skillet and let the potatoes cook for about 6 to 9 minutes, or until they are fork-tender.

3. Add Onion and Garlic

Once the potatoes are tender, uncover the skillet and lower the heat. Arrange the potatoes in a single layer, adding a bit more olive oil if needed. Scatter the finely chopped onion and garlic around the potatoes. Cover the skillet again and let everything cook for another 4 to 6 minutes.

4. Cook Eggs

Stir the potatoes to mix in the softened onions and garlic, then make four small nests among the potatoes. Crack an egg into each nest and season them with a pinch of salt and pepper. Cover the skillet once more and cook for about 4 to 6 minutes, just until the egg whites are set but the yolks are still runny.

5. Serve

To serve, gently break the yolks and scoop the crispy paprika potatoes and sunny-side eggs onto plates. Serve with lemon wedges for a bright, fresh flavor and a sprinkle of flaky sea salt for a final touch.