Huevos con Arroz y Jamón Estilo Mediterráneo

1.Prepare the potatoes: In a medium saucepan, boil diced potatoes in salted water until tender but firm, about 8-10 minutes. Drain and set aside.

2.In a large skillet, heat olive oil over medium heat. Add the diced jamón and sauté until lightly browned, about 3-4 minutes.

3.Add the chopped tomato to the skillet with the jamón and cook for 2-3 minutes until softened.

4.Add the cooked rice to the skillet, stirring well to combine with the jamón and tomato. Season with salt, pepper, and smoked paprika if using. Cook for 3-4 minutes, stirring occasionally to heat through and slightly crisp the rice. Remove from skillet and set aside on a warm plate.

5.In the same skillet, add butter and reduce heat to medium-low. Crack the eggs into the skillet and cook sunny-side up or to your preferred doneness. Season with salt and pepper.

6.While eggs cook, gently fold queso panela and shredded queso Oaxaca into the rice mixture to slightly melt the cheese and combine flavors.

7.To serve, place the cheesy arroz con jamón on plates, top each serving with two eggs, and garnish with chopped fresh parsley or cilantro.

8.Serve with orange slices on the side for a fresh, citrusy contrast.