Huevos Rotos (Broken Eggs)
There is nothing as simple and satisfying as the following huevos rotos recipe. This is a comfort food that Spaniards hold near and dear — try it and you'll see why!
Servings: 4
Ingredients
- extra virgin olive oil, for frying
- 4 potatoes, thinly sliced
- 1 large onion
- ½ cup green pepper, sliced
- 5 cloves garlic, minced
- 1 tablespoon parsley
- 4 large eggs
- 1 link cured Spanish chorizo, sliced or crumbled
- salt and pepper for seasoning
- Iberian or Serrano ham or prosciutto
Instructions
- Coat the bottom of the pan with olive oil and sauté the onions over medium heat.
- Add the thinly sliced potatoes, then sprinkle the sliced peppers, garlic, and parsley on top and turn the heat down to low. Cook for 30 minutes, stirring every 10 minutes, until the potatoes are tender and starting to brown.
- Crack the four eggs over the potatoes and turn the heat down very low. Cover and cook the eggs just until the whites have set. Then, break the yolks and remove from the heat.
- Brown the chorizo over medium heat in a separate pan.
- Season the huevos rotos with salt and pepper, then scatter the browned chorizo and sliced jamón on top.
- Serve hot and enjoy right away!
Notes
Variations
- Want to serve the huevos rotos over French fries instead of sliced potatoes? Cook the eggs over-easy, keeping the yolks runny, and sauté the peppers, onion, and garlic separately.
- Experiment with different toppings, such as chorizo, jamón, or morcilla (blood sausage).
- Want a vegetarian version? Top the eggs with fried green peppers, mushrooms, caramelized onion, or cheese.
- Serve over Spanish french fries for a traditional finish, or over steamed potatoes or potato wedges for a quicker but not traditional alternative.
