Huevos Rotos Broken Eggs Recipes

HUEVOS ROTOS (BROKEN EGGS)

Huevos Rotos (Broken Eggs) image

Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it's said to have originated. There's 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's flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer - it's breakfast, lunch or dinner material.

Provided by Ali Slagle

Categories breakfast, brunch, dinner, lunch, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup extra-virgin olive oil, plus more as needed
2 teaspoons smoked paprika
1/2 teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
Kosher salt and black pepper
2 pounds new potatoes, cut into 1-inch pieces if necessary
1 medium onion, finely chopped
4 garlic cloves, finely chopped
4 eggs
Lemon wedges, for serving
Flaky sea salt, for serving

Steps:

In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 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.
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.
Stir the potatoes (if they're 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.
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.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 18 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 745 milligrams, Sugar 3 grams, TransFat 0 grams

HUEVOS ROTOS

Huevos Rotos image

This savory combo of fried eggs with a runny yolk served over potatoes is a favorite served in bars and cafes around Spain, where it's typically enjoyed as a lunch or a late-night snack after several rounds of drinks. The potato preparations vary-I've eaten versions of this dish made with French fries, boiled potatoes and even potato chips, but my favorite iteration is the one I'm sharing here with well-seasoned baby potatoes roasted in a hot oven with a generous amount of olive oil. The word "roto" means broken in Spanish and refers to the way you are meant to break the yolk, allowing the runny egg to flow onto the potatoes. A few slices of crispy jamón add the perfect hit of salt for a dish that strikes all the right notes at any time of day.

Provided by Alejandra Ramos

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 pound new or baby potatoes, quartered
1 small red or yellow onion, roughly chopped
2 teaspoons smoked Spanish paprika
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 to 1/3 cup extra-virgin olive oil
4 slices jamón serrano or prosciutto, torn into pieces
1 teaspoon smoked Spanish paprika
2 large eggs
1 tablespoon finely minced fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes

Steps:

For the potatoes: Preheat the oven to 425 degrees F. Spread the potatoes and onions on a baking sheet and season with the smoked paprika, 1 teaspoon pepper and salt to taste. Drizzle with the oil and roast until the potatoes are tender and golden, 15 to 20 minutes.
Meanwhile, for the eggs and ham, place a small nonstick skillet over medium-high heat and coat the bottom with the oil. Place a fine-mesh sieve over a medium bowl. Once the oil is hot, add the torn slices of jamón serrano to the pan and fry until crispy, about 30 seconds per side. Remove to the sieve and set aside. Turn the heat off the oil, sprinkle in the paprika and crack the eggs in, swirling the pan around to allow the oil to brush over the whites. Use a spoon to baste the eggs with the oil until the whites are fully cooked and the yolks are just barely set, 3 to 5 minutes.
Divide the potatoes into two shallow serving bowls and top each with one of the eggs, a few slices of the crispy jamón and a drizzle of the paprika oil from the pan. Garnish with the parsley and crushed red pepper flakes and serve immediately.

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