HUEVOS ROTOS (BROKEN EGGS)
Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it's said to have originated. There's always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo's flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer - it's breakfast, lunch or dinner material.
Provided by Ali Slagle
Categories breakfast, brunch, dinner, lunch, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 18 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 745 milligrams, Sugar 3 grams, TransFat 0 grams
SPANISH FRIED EGGS WITH POTATOES AND CHORIZO (HUEVOS FRITOS CON
Deep fried in extra virgin olive oil, this fried egg is different from what you find in the U.S. With an unset yolk and crackly white edges, it is great with chorizo and potatoes for breakfast or any meal!
Provided by AlainaF
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes and slice thinly.
- Heat the oil and fry the potatoes, adding the onions and parsley.
- When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes.
- Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
- Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
- Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately.
- This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!
Nutrition Facts : Calories 799.9, Fat 48.1, SaturatedFat 11.3, Cholesterol 310.2, Sodium 570.4, Carbohydrate 67.5, Fiber 8.5, Sugar 3.9, Protein 25.7
SPANISH EGGS WITH CHORIZO & PEPPERS
You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
Provided by Good Food team
Categories Breakfast, Brunch, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
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