by Nandita 3/27/2023

Huevos Rotos

I remember the first time I had a Spanish egg dish, “huevos rancheros” when I went to Lanzarote with my parents. We arrived there at night and rented a car. But as it was our first time there and the roads weren’t lit at night, we drove into a small town to ask for the way. Yet, before we got out there ya girl smelled some food and before you knew I was eating huevos rancheros on a bun. It was so good! Thank god for the food, because it got us home as well. As for this Huevos Rotos, it’s another warming dish with eggs and potatoes. I made it my way and used some white mushrooms and shallots. Try it out!
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

Ingredients

- 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

Instructions

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.

If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!