This recipe was inspired by an amazing new company that I stumbled upon called Hello Crisp that, among many other items, sells kitchen products that are curated by local and indigenous artisans from all over the world. Their style is clean, simple yet beautiful. I just love every single item they sell!
I love smoked paprika, it’s one of the spices I go through most often. It just adds this really subtle spice and a smokiness. Hello Crisp carries a line of spices and other cooking ingredients by ILA out of good ol’ Brooklyn, New York.
Skillet Paprika Potatoes, Eggs & Avocado Crema
- 2 russet potatoes peeled and cubed
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ILA Smoked Paprika find it here
- 2 large eggs
- 1/2 teaspoon butter
For avocado crema:
- 1 part avocado
- 1 part sour cream
- 1 lime
- Kosher salt for seasoning
- Fresh cilantro
In a cast iron skillet (or sauté pan if you don't have), heat 1 teaspoon of extra virgin olive oil and add the potatoes. Add in the salt, pepper, garlic powder, cayenne pepper, and smoked paprika. Stir occasionally and cook for about 5-7 minutes on medium-low heat until potatoes are cooked all the way through.
While the potatoes are cooking, make the avocado crema. Start by mashing up the avocado in a mixing bowl until there are no lumps. Add in about the same amount of sour cream and mix until combined. Add the juice from about 1 lime if you're using 1 full avocado. I used half of an avocado, so 1/2 of a lime! Season with some kosher salt.
Next, cook two eggs sunny side up in a non-stick pan with the butter (see my post on the perfect fried egg). Place on top of the cooked potatoes, drizzle with the avocado crema, top with some cilantro and enjoy!