{"id":3448,"date":"2024-01-06T22:38:24","date_gmt":"2024-01-06T22:38:24","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3448"},"modified":"2024-02-09T21:32:19","modified_gmt":"2024-02-09T21:32:19","slug":"huevos-rotos-broken-eggs","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/huevos-rotos-broken-eggs\/","title":{"rendered":"Huevos Rotos (Broken Eggs)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Huevos Rotos (Broken Eggs)<\/span><\/h2>\n
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Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it\u2019s said to have originated. There\u2019s always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo\u2019s flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with saut\u00e9ed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer \u2014 it\u2019s breakfast, lunch or dinner material.<\/span><\/div>\n
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Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Ali Slagle, New York Times Cooking<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u2153<\/span> cup<\/span> extra-virgin olive oil<\/span> plus more as needed<\/span><\/li>
  • 2<\/span> teaspoons<\/span> smoked paprika<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> red-pepper flakes or \u00bc teaspoon ground cayenne<\/span><\/li>
  • Kosher salt and black pepper<\/span><\/li>
  • 2<\/span> pounds<\/span> new potatoes<\/span> cut into 1-inch pieces if necessary<\/span><\/li>
  • 1<\/span> medium onion<\/span> finely chopped<\/span><\/li>
  • 4<\/span> garlic cloves<\/span> finely chopped<\/span><\/li>
  • 4<\/span> eggs<\/span><\/li>
  • Lemon wedges<\/span> for serving<\/span><\/li>
  • Flaky sea salt<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1\u00bd teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.<\/div><\/li>
    • Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.<\/div><\/li>
    • Stir the potatoes (if they\u2019re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.<\/div><\/li>
    • To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.<\/div><\/li><\/ul><\/div><\/div>\n
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