{"id":3914,"date":"2024-01-29T21:36:51","date_gmt":"2024-01-29T21:36:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3914"},"modified":"2024-02-09T21:32:15","modified_gmt":"2024-02-09T21:32:15","slug":"huevos-rotos-broken-eggs-2","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/huevos-rotos-broken-eggs-2\/","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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There is nothing as simple and satisfying as the following\u00a0huevos rotos recipe<\/strong>. This is a comfort food that Spaniards hold near and dear — try it and you'll see why!<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • extra virgin olive oil,<\/span> for frying<\/span><\/li>
  • 4<\/span> potatoes,<\/span> thinly sliced<\/span><\/li>
  • 1<\/span> large<\/span> onion<\/span><\/li>
  • \u00bd<\/span> cup<\/span> green pepper,<\/span> sliced<\/span><\/li>
  • 5<\/span> cloves<\/span> garlic,<\/span> minced<\/span><\/li>
  • 1<\/span> tablespoon<\/span> parsley<\/span><\/li>
  • 4<\/span> large<\/span> eggs<\/span><\/li>
  • 1<\/span> link<\/span> cured Spanish chorizo, <\/span> sliced or crumbled<\/span><\/li>
  • salt and pepper for seasoning<\/span><\/li>
  • Iberian or Serrano ham or prosciutto<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Coat the bottom of the pan with olive oil and saut\u00e9 the onions over medium heat.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • Brown the chorizo over medium heat in a separate pan.<\/div><\/li>
    • Season the huevos rotos<\/em> with salt and pepper, then scatter the browned chorizo and sliced jam\u00f3n<\/em> on top.<\/span><\/div><\/li>
    • Serve hot and enjoy right away!<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Variations<\/span><\/h5>\n
        \n
      • Want to serve the huevos rotos over French fries instead of sliced potatoes?<\/strong> Cook the eggs over-easy, keeping the yolks runny, and saut\u00e9 the peppers, onion, and garlic separately.<\/li>\n
      • Experiment with different toppings,<\/strong>\u00a0such as chorizo,\u00a0jam\u00f3n<\/em>, or\u00a0morcilla\u00a0<\/em>(blood sausage).<\/li>\n
      • Want a vegetarian version?<\/strong>\u00a0Top the eggs with fried green peppers, mushrooms, caramelized onion, or cheese.<\/li>\n
      • Serve over Spanish french fries<\/strong>\u00a0for a traditional finish, or over steamed potatoes or potato wedges for a quicker but not traditional alternative.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3915,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,1598,1714,2506,2505,140,696,130,697,2501],"tags":[],"class_list":["post-3914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-bryans-favorites","category-dairy-free","category-dinner","category-lunch","category-side","category-snack","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Huevos-Rotos-Finals-7.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3914"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3914\/revisions"}],"predecessor-version":[{"id":3918,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3914\/revisions\/3918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3915"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}