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!
Huevos rotos are one of those Spanish dishes that seem so simple and basic– borderline boring even. So it is a shock to the system when you realize how amazingly delicious they really are. This popular Spanish egg dish has slowly become one of my favorite Spanish meals. Somehow, over the past year or so, I’ve come to crave this delicious plate as I once craved things like steak and cheese subs and my mom’s chicken parmesan.
Luckily, huevos rotos is easy to make, inexpensive, and quick. And if I’m feeling lazy I can order it at countless neighborhood tapas bars.
Eggs for Dinner?
Like many Americans, I grew up eating eggs for breakfast. Besides the occasional quiche that my mother would make for a special brunch, eggs were strictly a breakfast food.
In Spain, eggs are anything but breakfast—and make a popular snack, lunch, dinner or even dessert! What is my favorite Spanish egg dish? It’s really hard to say! I love my tortilla de patatas and adore pisto con huevo, but I think huevos rotos have to be my number one.
What Are Huevos Rotos?
Huevos rotos literally means broken eggs. The trick to these eggs is to fry them only until perfectly over easy and to break the yolk with the tip of a knife just before eating. They’re also known as huevos estrellados (star eggs) for the star shape that the yolk makes when broken.
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 on the stovetop, although it isn’t traditional!
This Spanish dish can also include many optional ingredients as toppings. Popular choices are huevos rotos con chorizo (paprika spiced sausage), con morcilla (blood sausage), con pimientos (green peppers), con jamón (cured ham), etc. My all-time favorite huevos rotos are prepared with fried green peppers and good quality Spanish jamón. It is seriously heaven.
Next time you are thinking of something to make for lunch or dinner, why not try eggs? I guarantee that my huevos rotos recipe will not disappoint!
Huevos Rotos Recipe with Ham, Chorizo, & Peppers
- 4 Potatoes (About 1 per person)
- 4 Eggs
- 1 large onion
- ½ Cup of sliced green pepper
- Thin slices of Iberian or Serrano ham (or sub prosciutto)
- 1 link of cured Spanish chorizo
- 5 cloves of garlic, minced
- 1 Tablespoon parsley
- Extra virgin olive oil
- Salt and Pepper
- Coat the bottom of the pan with olive oil and add the onions over medium heat.
- Cut the potatoes into thin slices and add to the pan.
- Cover with the garlic, parsley, and peppers and turn the heat down to low.
- Cover and gently stir every 10 minutes.
- Cook for about 30 minutes (until all 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!
- In the meantime, dice the chorizo in rounds (or remove the casing and crumble), then brown over medium heat in a separate pan.
- Season with salt and pepper.
- Cover the potatoes and eggs with thin slices of ham (you don’t need to cook the ham if you are using the good stuff) and the cooked chorizo.
The great thing about this huevos rotos recipe is that it’s slightly healthier (and less messy!) than the version using french fries. Craving the crunch of a good fry? No worries — just fry up some homemade potato wedges and skip the onion. Fry the pepper separately and use as a topping on the huevos rotos, along with the ham and chorizo.
Not a meat eater? Huevos rotos can be easily adapted for vegetarians. My favorite vegetarian huevos rotos recipes include mushrooms, peppers, and caramelized onion!
If you aren’t convinced yet, just try the recipe! In less than an hour, you will realize that huevos rotos are so much more than eggs and potatoes!
Already a huevos rotos fan? What’s your favorite topping?