We love the rich, savory flavor of eggs fried in bubbling hot olive oil and the way the oil makes the whites puffy around the yolks and crisp around the edges. Pimentón, the exquisite Spanish paprika, adds a delicious smoky flavor and stains the oil a gorgeous deep brick orange, so beautiful to baste over the eggs. Serve these for breakfast, with a good crusty bread to sop up the flavorful oil, or with stewy chickpeas any time of the day.
Heat 4 tablespoons extra virgin olive oil in a heavy medium skillet over medium-high heat until quite warm (Carter & Cavero Hojiblanca extra-virgin olive oil is a rich and robust oil, perfect for this recipe). Add ½ teaspoon pimentón and tip the skillet to swirl it around so it dissolves into the oil. Crack 4 eggs into the skillet and reduce the heat if it gets a little too hot. Fry the eggs, basting them with the olive oil, until the whites are firm and the yolks remain soft. Season with salt. Serve the eggs with the oil spooned on top.—makes 4