Canal House’s Pimenton Fried Eggs

4 tablespoons olive oil

½ teaspoon pimenton (smoked paprika)

4 eggs

Salt

Good crusty bread, to serve

 

Heat olive oil in a heavy medium skillet over medium-high heat until quite warm. Add pimenton 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. 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.  (You can use other herbs and spices instead of pimenton)