Huevos Rotos (Broken Eggs)
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Varieties of this generous singed egg-and-potato dish can be found all through Spain, including the Canary Islands, where it's said to have begun. There's constantly a runny egg, yet whether it sits on singed potato adjusts, French fries or crunchy chips fluctuates by area and individual inclination. The potatoes are regularly presented with chorizo frankfurter or Serrano ham, yet in this veggie lover variant, smoked paprika and red-pepper drops copy chorizo's flavor and warmth. Puncture the eggs not long before serving so the brilliant yolks cover the potatoes with a lustrous sauce. Present with sautéed greens or a fresh plate of mixed greens dressed with a lemon vinaigrette. This one-dish feast is acceptable with some espresso or a brew — it's morning meal, lunch, or supper material.
https://recipesitem.blogspot.com/
Varieties of this generous singed egg-and-potato dish can be found all through Spain, including the Canary Islands, where it's said to have begun. There's constantly a runny egg, yet whether it sits on singed potato adjusts, French fries or crunchy chips fluctuates by area and individual inclination. The potatoes are regularly presented with chorizo frankfurter or Serrano ham, yet in this veggie lover variant, smoked paprika and red-pepper drops copy chorizo's flavor and warmth. Puncture the eggs not long before serving so the brilliant yolks cover the potatoes with a lustrous sauce. Present with sautéed greens or a fresh plate of mixed greens dressed with a lemon vinaigrette. This one-dish feast is acceptable with some espresso or a brew — it's morning meal, lunch, or supper material.
https://recipesitem.blogspot.com/
Ingredients
- ⅓ cup extra-virgin olive oil, plus more as needed
- 2 teaspoons smoked paprika
- ½ 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 garlic cloves, 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.
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