Huevos Rotos (Broken Eggs)

Ali Slagle

• Yield 4 servings
• Time 30 minutes

Julia Gartland for The New York Times. Food Stylist: Liza Jernow. 

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.

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

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Preparation

1. 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.
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. 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. 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.

Cooking Notes

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Rebecca3 days ago

This is a delicious midweek dinner, that my husband makes (which is the real bonus!)

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This is helpful

GazeboQueen1 week ago

I eliminate the eggs and use it as a side dish--no complaints!

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Cam2 weeks ago

There’s no need to modify the spices in this recipe, as everything is correct. I followed the timing directions though, and my eggs ended up being a bit more hard than I would’ve liked, so just pay attention to your timing for sure. Overall, this is a very tasty dish.

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Edward Baker3 weeks ago

I´ve been making huevos rotos both here in Seattle and in Madrid for a very long time. Did one last week here--in Seattle--with left over roasted potatoes and carrots. Diced the carrots, threw in some diced red onion and chorizo. ¡Mejor imposible!

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Baked Eggs With Beans and Greens

• Yield 4 to 6 servings
• Time 30 minutes

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Consider this a heartier version of the classic Italian dish “eggs in purgatory,” which works well for breakfast, lunch or dinner. It’s also very forgiving. If you’d rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.

Ingredients

• 2 tablespoons olive oil
• ½ pound sweet or spicy Italian sausage, casings removed (optional)
• 1 medium yellow onion, thinly sliced
• 1 (15-ounce) can chickpeas or white beans, drained and rinsed
• 2 garlic cloves, finely chopped
• Kosher salt
• 1 (28-ounce) can whole tomatoes, gently crushed by hand
• 4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
• 6 large eggs
• Black pepper
• 2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish
• Grated cheese, such as pecorino or Parmesan, for serving (optional)

Preparation

1. Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
2. Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
3. Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.