Patatas Bravas Breakfast Bake
Looking for a vibrant and indulgent brunch idea? This Patatas bravas breakfast bake brings together crispy potatoes, spicy bravas sauce, and perfectly cooked eggs for a dish that is as comforting as it is visually impressive. I love making this for weekends because it combines the bold flavors of Spanish patatas bravas with a breakfast twist. The crispy cubes, spicy sauce, and creamy yolks make every bite a delight.
Equipment
- Large ovenproof pan
- Pot
- Stick blender or blender
Ingredients
- 600 g potatoes
- 2 tablespoon olive oil
- Salt
- 5 eggs
- 2 tablespoon tomato puree
- 1 onion
- 2 teaspoon paprika
- 1 teaspoon mild chilli powder
- 2 cloves garlic
- 500 ml vegetable stock
- 1 tablespoon plain flour
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 tablespoon chopped chives
- 2 tablespoon aioli
Instructions
- Peel and cube the potatoes. Submerge in cold water to remove excess starch for crispiness. Drain and place in a pot with cold water, bring to a boil, and cook until just tender. Drain again and let them steam dry for a few minutes.600 g potatoes
- Toss the potatoes with half the olive oil and a pinch of salt. Air fry at 200C for 25-30 minutes or roast in the oven until golden and crispy. This is the foundation of your Patatas bravas breakfast bake.2 tablespoon olive oil, Salt
- While the potatoes cook, make the bravas sauce. Heat the remaining olive oil in an ovenproof pan on medium (if you don't have an oven proof pan, make the sauce in a normal pan and transfer to a baking dish in step 5). Add the onion and sauté until soft and fragrant. Stir in the garlic, paprika, and mild chilli for a minute before sprinkling in the flour to coat evenly.1 onion, 2 teaspoon paprika, 2 cloves garlic, 1 teaspoon mild chilli powder
- Slowly whisk in the vegetable stock to create a smooth, glossy sauce. Simmer for 10 minutes until thickened, then remove from the heat and blend until silky. I love using a stick blender here for convenience.2 tablespoon tomato puree, 500 ml vegetable stock, 1 tablespoon plain flour, 1 tablespoon red wine vinegar, 1 teaspoon sugar
- Return the crispy potatoes to the pan. Pour over the bravas sauce, stirring lightly so some potatoes stay crisp while others get coated. Create little wells for the eggs. Crack an egg into each well and cook briefly on the stove so the whites start to set.5 eggs
- Transfer the pan to the oven and bake for 5-8 minutes until the whites are fully set but the yolks remain jammy. Finish your Patatas bravas breakfast bake with dollops of aioli and a sprinkle of chopped chives. Serve on its own or alongside fresh toast for a complete brunch experience.1 tablespoon chopped chives, 2 tablespoon aioli
Notes
For the ultimate Patatas bravas breakfast bake, don’t overcoat the potatoes with sauce. I like some cubes plain and crispy for texture contrast, while others soak up the bravas flavors. This balance ensures every bite has both crunch and saucy richness, making the dish satisfying and perfectly layered in flavor.
Tried this recipe?Let us know how it was!