5 Ingredients or Fewer

Canal House's Pimentón Fried Eggs

May 18, 2016
2 Ratings
Photo by James Ransom
Author Notes

When you're out of smoked paprika or not in the mood, there are as many variations as your spice drawer and your imagination will allow. I tried a series of colorful and delicious renditions on our shoot day—turmeric, then za'atar, then chile flakes—and we couldn't decide our favorite. I could also see this being a lovely way to use up fresh herbs like sage or thyme, or alliums like garlic or shallots or ramps. You don't have to worry much about any of them burning in the sizzling oil, because before you know it, the egg is done, and so is your breakfast. If you'd like to lighten up the richness of the oil, stir in a little vinegar or lemon juice at the end. Adapted slightly from Canal House Cooking Volume No. 5: The Good Life by Christopher Hirsheimer and Melissa Hamilton. —Genius Recipes

Watch This Recipe
Canal House's Pimentón Fried Eggs
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 4
Ingredients
  • 4 tablespoons olive oil
  • 1/2 teaspoon pimentón (smoked paprika)
  • 4 eggs
  • Salt
  • Good crusty bread, to serve
In This Recipe
Directions
  1. Heat olive oil in a heavy medium skillet over medium-high heat until quite warm. Add pimentón and tip the skillet to swirl it around so it dissolves into the oil. Crack eggs into the skillet and reduce the heat if it gets a little too hot. Fry the eggs, basting them with the olive oil with a spoon, until the whites are firm and the yolks remain soft. Season with salt. Serve the eggs with the oil spooned on top.
  2. Note: You can scale this recipe up or down, but even if you want to fry one egg, you'll still want enough oil in the pan to spoon over the egg easily.

See what other Food52ers are saying.

  • John F. Hawkins III
    John F. Hawkins III
  • MiChal
    MiChal
  • Kristen Miglore
    Kristen Miglore
  • Susan
    Susan
Genius Recipes

Recipe by: Genius Recipes

13 Reviews

Kari K. May 14, 2021
These were excellent! I made it with two eggs...two Tbls of oil...1/4 tsp smoked paprika...and the smallest cast iron pan I could find hiding in the drawer. The only change I'd make would be to up the amount of smoked paprika. Looking forward to trying another spice version.
 
ladearing91 June 6, 2020
This was phenomenal!! I made mine with paprika, turmeric, black pepper and garlic. Definitely a new favorite!
 
Tim February 9, 2018
Where is the Canal House referenced in the recipe title located?
 
Kristen M. February 9, 2018
New Jersey! http://thecanalhouse.com/
 
Nancy December 11, 2017
Absolutely delicious! My favorite go-to breakfast now! So easy. Definitely make two eggs per person.
 
Crashing B. November 1, 2017
I'mma chy did FOH SHIZZLE!
 
Susan March 20, 2019
?
 
John F. February 16, 2017
Bacon grease works wonders for spooning over eggs.
 
MiChal August 18, 2016
I've made it twice now, although I just eyeball the amount of smoked paprika. Mmmmmm.
 
suzerchef August 1, 2016
By accident, I grabbed (Madras brand) curry powder and found the eggs shined! Once plated, also added maldon salt to yolk. Serve with tomatoes, any green vegetable or fruits of your choice (I've only used melon, no berries).
 
Ashley June 16, 2016
I just tried this this morning, scaled down to one egg. Used about 2 1/2 tablespoons of oil and that seemed to be a good amount. Sadly, I didn't think to scale the paprika to the oil instead of the number of eggs so it didn't come out as flavorful as expected. Still was extremely easy and took less than 5 minutes so I'm looking forward to trying again. For next time, do you think adding salt and pepper to the oil would work for flavoring?
 
rick May 22, 2016
This sounds great!
I've just experimented with slicing jalapeno peppers and starting them in a tablespoon of butter, then breaking a couple of organic eggs and let them cook sunny side up while spooning a little butter over the yolk.
Tomorrow smoked paprika in olive oil!
 
Lisa L. May 22, 2016
How timely! I had just made a large batch of smoked paprika vinaigrette so I fried a couple of eggs in a few big spoonfuls and used a flour tortilla to sop up the saucy yolk. Different & delicious.