Ingredients

The following ingredients have 4 Servings
  • 4 to 6 large waxy potatoes ((see LC Spuds Note; about 2 pounds), unpeeled, quartered lengthways, and cut into 1-inch chunks)
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1/2 to 2/3 cup olive oil (plus more for frying)
  • 2 long red chiles (mirasol, Holland, cayenne, or Fresno) (thinly sliced and seeded)
  • 2 teaspoons smoked paprika
  • 3 sprigs fresh thyme (leaves picked)
  • Freshly ground black pepper
  • 8 slices good-quality Parma ham
  • 4 large eggs

Instruction

  • Add enough cold water to a large saucepan to fill it about halfway. Add the potatoes and 1 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are just cooked through, about 20 minutes. Drain and set aside.
  • In a small bowl, combine the olive oil, chiles, paprika, thyme leaves, a pinch salt, and lotsa black pepper. Mix together well.
  • Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Add half the potatoes and fry, turning as necessary, until lightly golden and crisp, 7 to 10 minutes. Drain on paper towels. Repeat with the remaining potatoes, adding more oil if needed. Return all the potatoes to the skillet, add the chile-oil mixture, and toss until the potatoes are well-coated. Fry for another minute or so, then remove the skillet from the heat.
  • Meanwhile, preheat the broiler and line a baking sheet with foil. Arrange the Parma ham on the baking sheet in a single layer. Broil until crisp, 3 to 5 minutes.
  • Adjust the oven to 350°F (176°C).
  • Generously coat 4 ovenproof shallow serving bowls with olive oil. Line each bowl with 2 slices broiled ham. Divide the potatoes evenly among the bowls, leaving a well in the center of each, and then crack an egg into the well. Place each bowl in the oven and bake for 10 to 15 minutes, until the egg white is cooked through and the yolks are the desired doneness. Be careful when you handle the bowls, as they will be utterly volcanic—protect your hands and serve each dish on a heatproof board or plate. Season with a little salt and pepper and serve piping hot.