Huevos Rotos (Broken Eggs)

By Ali Slagle

Updated March 3, 2019

  • Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
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Total Time
30 minutes
Rating
5(5,038)
Comments
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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.

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Ingredients

Yield:4 servings

  • ⅓ cup extra-virgin olive oil, plus more as needed

  • 2 teaspoons smoked paprika

  • ½ teaspoon red-pepper flakes or ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

45 grams carbs; 160 milligrams cholesterol; 417 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 6 grams fiber; 749 milligrams sodium; 11 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 ½ 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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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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Ratings

5 out of 5
5,038 user ratings
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Comments

C. Pierson

I added all the water it asked for (1 cup) and cooked it on high as instructed. After 6-7 mins all the water was gone, so I added extra olive oil and cooked, covered, for an added 3-4 mins and it was perfect. DO NOT REDUCE THE WATER!

J

I cooked 8oz of my homemade chorizo in a 12" deep sided, non-stick skillet, removed the cooked chorizo with a slotted spoon and transferred it to a paper towel-lined plate leaving all the chorizo yumminess behind. I added potatoes, cut side down and 1 c water to the skillet omitting the paprika and pepper flakes. I then followed the remaining instructions adding the chorizo back in with the onions. Winner!

mary james breen

This is so delicious and easy - with emphasis on both those adjectives. I made this after getting home late from the airport. Deeply satisfying meal in just a few minutes. It is going into the rotation.

Danika

This was excellent! So flavorful and for us a good change of pace from the usual.

Amy

This is one of the nytimes cooking recipe I make most frequently. It’s delicious with added soyrizo. My only change is finishing in oven for cooking the egg

PJS

Fry chistora or chorizo (not the ground-up kind), remove from the pan, and add back at the end

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