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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!
Looking for Spanish breakfast recipes? Try pan con tomate and this authentic Spanish hot chocolate. Don’t miss these 14 Spanish egg dishes that are never served for breakfast!
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Introduction
Huevos rotos are a seemingly simple dish, but they’re surprisingly delicious and have earned a spot on my list of favorite Spanish meals along with tortilla de patatas and pisto con huevo. It’s an easy, affordable, and quick dish I crave on a regular basis!
In Spain, eggs aren’t served for breakfast, but are a popular choice for snacks, lunches, and dinners. No matter when you enjoy huevos rotos, this recipe guarantees an irresistible dish that’s ready in less than an hour!
Ingredients
Curious what ingredients you need to make huevos rotos? Let’s talk about the key ingredients.
- Eggs: Of course, these are the key ingredient! If you can find free range eggs, those will taste the best in this dish.
- Potatoes: You’ll thinly slice the potatoes and cook them before adding the eggs.
- Meat of Choice: I like to use good quality Spanish jamón, which is thinly sliced cured ham, and chorizo, but feel free to change this up to whatever you like best.
See recipe card for full information on ingredients and quantities.
Variations
- 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.
How to Make Huevos Rotos
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Coat a skillet with olive oil, then sauté the onions over medium heat. Add the thinly sliced potatoes. (image 1)
- Scatter the garlic, parsley, and green pepper strips on top and turn the heat to low. (image 2)
- Cook for 30 minutes, stirring every 10 minutes, until the potatoes are tender and slightly browned. (image 3)
- Crack 4 eggs on top of the potatoes and turn the heat down very low. Cook until the whites have just set. (image 4)
- Break each egg yolk with the tip of a knife and remove the pan from the heat. (image 5)
- Brown the chorizo in another pan. (image 6)
- Season the huevos rotos with salt and pepper, then add the browned chorizo and slices of jamón. (image 7)
- Serve hot and enjoy right away! (image 8)
Recipe FAQs
Huevos rotos literally means “broken eggs.” The trick to these eggs is to fry them until perfectly over easy, and then to break the yolk with the tip of a knife before eating.
Huevos rotos are made of fried eggs served over Spanish french fried potatoes, and are often topped with onions, green peppers, and meats such as chorizo and jamón.
Right before serving huevos rotos, make sure to break the egg yolks with the tip of a knife. This allows the egg yolk to run down and mix with the potatoes for a delicious flavor!
Serve
Huevos rotos are traditionally served over homemade french fries, which are fried in Spanish olive oil and tossed with sea salt. I usually make mine over steamed potatoes, although it isn’t traditional!
Want to try extra toppings for your huevos rotos? Popular choices are chorizo (paprika spiced sausage), morcilla (blood sausage), pimientos (green peppers), and jamón (cured ham). My favorite toppings are fried green peppers and good quality jamón–it’s heavenly!
Expert Tips
- 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 of sautéed onions, peppers, mushrooms, meat, or maybe even cheese.
Huevos Rotos (Broken Eggs)
This delicious and easy Spanish huevos rotos recipe makes the perfect last minute dinner!
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Servings: 4 servings
Calories: 365.64kcal
Instructions
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Coat the bottom of the pan with olive oil and sauté the onions over medium heat.
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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.
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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.
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Brown the chorizo over medium heat in a separate pan.
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Season the huevos rotos with salt and pepper, then scatter the browned chorizo and sliced jamón on top.
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Serve hot and enjoy right away!
Notes
- 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 of sautéed onions, peppers, mushrooms, meat, or maybe even cheese.
Nutrition
Serving: 1serving | Calories: 365.64kcal | Carbohydrates: 42.26g | Protein: 18.26g | Fat: 14.1g | Saturated Fat: 3.98g | Cholesterol: 183.69mg | Sodium: 599.7mg | Potassium: 1045.23mg | Fiber: 5.55g | Sugar: 3.48g | Vitamin A: 462.18IU | Vitamin C: 61.47mg | Calcium: 63.31mg | Iron: 3.23mg
Photography by Giulia Verdinelli
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