Free-range Sunny Side Up Eggs With Potatoes And Cured Spanish Ibérico Ham Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and season with salt and black pepper. Cook until golden brown and tender, about 10-15 minutes, stirring occasionally.

2. 2

   Cook the Eggs

   While the potatoes are cooking, heat the remaining tablespoon of olive oil in a separate non-stick skillet over medium-low heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.

3. 3

   Prepare the Ham

   While the eggs are cooking, slice the Ibérico ham into thin strips.

4. 4

   Assemble the Dish

   Once the potatoes are cooked, place them on a serving plate. Top with the sunny side up eggs and sprinkle the sliced Ibérico ham on top. Season with additional black pepper if desired.

5. 5

   Serve

   Serve immediately while the eggs are warm and the yolks are runny.