You can start by washing the potatoes and then drying them well. This washing and drying are important as we will process the potatoes without peeling them. To chop them, start by cutting them in half down the middle.

After getting 4 equal parts, take a quarter and chop it into 9 pieces. Then, they are ready to be put into a large, deep salad bowl. Drizzle olive oil over the chopped potatoes and add salt and black pepper.

Mix everything well by shaking it. Now, preheat the oven to 250 degrees Celsius. Meanwhile, place the potatoes on a baking tray lined with parchment paper and roast them in the preheated oven.

While the potatoes are in the oven, you can start preparing your other ingredients. Mince the garlic, then chop the onions finely. Put them aside. Meanwhile, preheat a pan and add 2 tablespoons of olive oil.

Add the onions and then the garlic to the pan and fry over medium heat, mixing frequently to prevent the garlic from burning. When the onions start to turn golden, add paprika, and if desired, hot paprika, and mix well.

Add the tomatoes and any other seasoning you like, then salt and pepper, and mix. Lower the flame and let the mixture simmer.

When the mixture boils, the baking time for your potatoes should be complete. Add the roasted potatoes to the boiling mixture and continue to mix gently until the sauce covers all the potatoes.

Now, we will add the eggs to this mixture, but this addition will be a little different from what we normally do:

Bring 3 eggs in 3 small bowls. Break each egg into a separate bowl without whisking, keeping the yolks and whites untouched. Transfer these eggs to 3 parts of the pan far from each other while the potato mixture continues to cook.

Cover the lid and continue cooking until the eggs are cooked, about 5 more minutes.

Remove the cooked Huevos Rancheros from the heat. Now, garnish it by chopping fresh chives and sprinkling them on top. You can also add scallions or parsley instead of chives, or even mix and add all three if you wish.

Don't forget to add sea salt and pepper to the eggs either before or after garnishing.