Huevos Rotos
Broken Eggs
Huevos rotos – also known as huevos estrellados – is a popular dish in Madrid, literally translating to “broken eggs.” The dish consists of a few lightly fried eggs delicately placed over fried potatoes. The dish often comes accompanied with bits of chorizo, slices of Iberian ham, seafood, or other types of meat or fish. The plate is served hot, and those consuming it are tasked with cutting up the eggs so the soft yolk spills out over the potatoes, which soak up the yolk and make for a savory, salty meal. Let's get started.
Total Time: 30 minutes
Yield: 4 servings
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 eggs
- lemon wedges, for serving
- flaky sea salt, for serving
Preparation:
- 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.
