Huevos rotos or "broken eggs" is an incredibly simple recipe that can be served any time of day. This is one of the most popular dishes in taverns all across Spain. Spaniards are most likely to eat this tasty dish of fried potatoes, chorizo sausage or jamón and perfectly fried eggs as a lunch or dinner dish.
To prepare this huevos rotos recipe, simply fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and fried eggs (cooked sunny side up). Before serving, you must break up the eggs, letting the yolks run free.
While traditional huevos rotos recipes use Spanish cured ham (jamón) or sausage (chorizo), you can also top your huevos rotos with sauteed vegetables, blood sausage, bacon, fried peppers... the options are endless!
- 1/2 large onion
- 5 medium potatoes
- 16 oz. (500 ml) virgin olive oil for frying
- 4 oz. Spanish chorizo or Serrano ham or 1 chistorra sausage (from Navarra)
- 5 large eggs
- Peel and chop 1/2 of a large yellow or white onion and sauté in a few tablespoons of extra virgin olive oil. When the onions are soft and transparent, remove them from the pan and reserve them on a plate.
- Peel and cut the potatoes lengthwise, and then into "fries." Heat the extra virgin olive oil in a large, heavy bottom frying pan over a medium heat. Salt the potatoes and fry them in the pan. When the potatoes are done, remove the potatoes from the pan with a slotted spatula. Divide among four bowls and keep them warm.
- While the potatoes are frying, slice the chorizo or chistorra sausage. Pour 1 tbsp. of olive oil into a small frying pan and sauté the sausage. Remove the sausage and set aside.
- If using Spanish cured ham like Serrano ham or Iberian ham, don't cook it. Cut the ham slices into small, bite-sized pieces and divide between bowls.
- Sprinkle sausage or ham and sautéed onions evenly over fried potatoes in bowls.
- Fry the eggs is a splash of extra virgin olive oil until sunny side up. Lightly cook them in the same frying pan and oil as the sausage was cooked. Place one to two eggs per bowls and serve hot. Break up the eggs right before serving. Accompany the huevos rotos with warm slices of a fresh baguette or rustic-style bread.
|Nutritional Guidelines (per serving)|
|Total Fat||122 g|
|Saturated Fat||18 g|
|Unsaturated Fat||86 g|
|Dietary Fiber||3 g|