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+ servings
a close up of a paprika fried egg

paprika-fried egg on toast

Rebecca Eisenberg
This technique will help you get a well-seasoned egg every time. Depending on your pan and how hot your stove is you may have to adjust the temperature and cook times to achieve your desired results. Keep a close eye on your egg while it cooks — don't wander off!
4.86 from 7 votes
Cook Time 5 mins
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 1 egg



  • 2 tablespoons olive oil
  • 1 large egg
  • teaspoon salt
  • teaspoon freshly cracked black pepper
  • teaspoon paprika
  • 1 slice toast
  • unsalted butter (room temp)


  • Toast and butter a slice of bread. Set aside.
  • Heat oil in a small non-stick skillet on low heat.
  • When oil is shimmering, add the salt, pepper, and paprika to the pan. Swirl to distribute. The spices will quickly sizzle slightly and become fragrant.
  • Crack the egg directly into the skillet on top of wherever the oil and spices have collected. Add an itty-bitty-teeny-tiny pinch of salt directly over the yolk, along with another quick grind of pepper.
  • When the egg whites become translucent (about 30 seconds), gently shake the pan side to side to loosen the egg so it can slide around the pan.
  • Carefully tilt the pan forward so the egg and oil slide into the curve of the pan, and so the oil comes up over the top of the egg just slightly to encourage the surface of the egg to cook. You can also spoon the oil over the egg.
  • Add a small splash of water to the skillet and immediately cover it to steam the surface of the egg. Reduce temperature to simmer.
    Set a timer for 3-5 minutes, checking periodically to make sure the egg isn't sticking to the bottom and to prevent overcooking. Adjust the heat or add additional teaspoons of water as needed.
  • The egg is done when the egg whites have completely solidified and there's no uncooked egg white on the surface of the egg. The egg yolk may have a thin layer of cooked egg white over the surface, but the yolk itself should still appear jiggly when you shake the pan.
  • Use a spatula to transfer the egg from the skillet to the buttered toast.


  • If paprika isn't your thing, you can use this technique with any of your favorite egg seasonings.
  • If you aren't confident about cracking directly into the skillet, crack the egg into a small bowl first so you can remove any shell pieces before adding to the skillet.


Tried this recipe?Leave a comment and let me how it was!