Huevos Rotos

There's something about the Spanish and their huevos (egg) recipes!

There's something about the Spanish and their huevos (egg) recipes!

>>Check out my REEL on how I did here.

Huevos Rotos

  • Prep: 10 min
  • Total: 25 min

  • Vegetables


- 1 ½ cup of white potatoes (cut into cubes)
- 1 cup of mushrooms (cut in the same size as the potatoes)
- 3 tbsp of oil
- 2 shallot’s (cut in the same size as potato and mushrooms)
- 1 ½ tsp minced garlic or garlic paste
- 1 ½ tsp Pimenton
- 2 eggs
- salt & pepper to taste

For garnish + serving:
- parsley
- mayo


1. Cut the potatoes in cubes and fry them in a pan with 2 tbsp of oil and on medium heat. When the potatoes are slightly golden brown (5-7 minutes) lower the heat and put the lid on. Let the potatoes cook for 5 minutes.

2. After 4 minutes turn the heat a little up and add the onions, mushrooms, garlic and Pimenton. Season with a bit of salt and mix well.

3. After another 5 minutes make two holes and add divide the remaining oil. Add the eggs and lower the heat. Put the lid back on and cook for another 3-5 minutes. The white should be solid and the yolk runny. Remove from the heat and season with black pepper. Garnish with parsley and serve with mayo or aioli.

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