Sort ingredients
abide
QR Code
Listen
Pdf
Heat ⅓ cup extra-virgin olive oil or vegetable oil in a medium skillet over medium-high. Arrange 1 large russet potato (about 1 lb.), scrubbed, cut into 1" pieces, in a single layer, season with kosher salt, and cook, undisturbed, until golden brown underneath, 7–9 minutes. Turn potato over, scraping up any browned bits.
Scatter 1 small onion, finely chopped, and 2 garlic cloves, finely chopped, over potato and season with salt. Cook, undisturbed (there should be enough room for everything to have contact with the pan but stir if needed), until potato is golden brown underneath, about 5 minutes.
Mix in 1 Tbsp. smoked paprika and ½ tsp. cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add 1 cup coarsely chopped drained sauerkraut and toss to combine. Reduce heat to low and create four 2"-wide divots in mixture with a spoon. Working one at a time, crack 4 large eggs into divots. Cover and cook until whites of eggs are set but yolks are still jammy, about 5 minutes.
Remove skillet from heat and drizzle a little sauerkraut brine over to serve.