Huevos Rotos

40 min · Easy · Serves 1

480 kcal per serving · 23g protein

Paprika-simmered fingerling potatoes topped with soft-set eggs and cured chorizo, the yolks broken over everything. Spain's favourite comfort dish.

Ingredients

• 200 g Fingerling potatoes
• Egg × 2
• Yellow onion × ⅓
• 20 g Chorizo (cured)
• ½ tsp Smoked paprika
• 1 clove Garlic
• ½ tbsp Olive oil
• 1 g Black pepper
• 100 ml Water
• 2 g Salt
• 3 g Fresh parsley
• 40 g Green salad leaves

Method

1. Prep Potatoes

   

   Wash and slice the potatoes into thick rounds.

2. Set a wide pan

   

   Set a wide pan that has a lid over medium heat.

3. Add the water

   

   When hot, add the water, olive oil, smoked paprika and a pinch of salt. Stir to combine.

4. Simmer

   

   Add the potatoes and stir to coat. Bring to a boil, cover and leave to simmer — small, gentle bubbles — for 15 min.

5. Prep Aromatics

   

   Meanwhile, slice the chorizo into rounds. Peel and finely mince the onions.

6. Add the onions

   

   After 15 min, add the onions, chorizo, and grated garlic to the pan.

7. Add a drizzle

   

   If the potatoes are sticking to the pan, add a drizzle of olive oil.

8. Stir and continue cooking

   

   Stir and continue cooking for another 5-6 min, until the onions soften and the chorizo releases its red oil.

9. Make small wells

   

   Make small wells (2 per person) in the potatoes and delicately crack the eggs in them. Season with salt and pepper.

10. Cover

    

    Cover and leave to gently cook for 5 min, over low heat, until the whites are set but the yolks are still runny.

11. Serve

    

    Scatter the huevos rotos with chopped fresh parsley and serve with a side of green salad.

More to cook

• Chicken & Chorizo Baked Rice50 min
• Instant Pot Mashed Potatoes40 min
• One-Pan Chorizo Gnocchi30 min
• Turkey & Wild Rice Stuffed Peppers90 min