Huevos Rotos (Broken Eggs)
This delicious and easy Spanish huevos rotos recipe makes the perfect last minute dinner!
Servings: 4 servings
Calories: 365.64kcal
Ingredients
- extra virgin olive oil for frying
- 4 potatoes thinly sliced
- 1 large onion
- ½ cup green pepper sliced
- 5 cloves garlic minced
- 1 tablespoon parsley
- 4 large eggs
- 1 link cured Spanish chorizo sliced or crumbled
- salt and pepper for seasoning
- Iberian or Serrano ham or prosciutto
Instructions
- Coat the bottom of the pan with olive oil and sauté the onions over medium heat.
- 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.
- 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.
- Brown the chorizo over medium heat in a separate pan.
- Season the huevos rotos with salt and pepper, then scatter the browned chorizo and sliced jamón on top.
- 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