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

Email Grocery List

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

500

• All63
• Most Helpful41
• Private0

Rebecca3 days ago

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

Reply

This is helpful

GazeboQueen1 week ago

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

Reply

This is helpful

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.

Reply

This is helpful

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!

Reply

1 This is helpful

Like this recipe?

Save To Recipe Box

Print this recipe

EmailShare on PinterestShare on FacebookShare on Twitter

Cauliflower Adobo

Ali Slagle

• Yield 4 servings
• Time 45 minutes

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Chicken adobo, the national dish of the Philippines, is made by braising chicken in a salty, sour and sweet mixture of mostly soy sauce and vinegar. In this vegetarian version, cauliflower, rather than chicken, is caramelized on one side, then simmered in the pungent but not prickly sauce until toothsome yet tender. The simmer mellows the vinegar and soy sauce into a sauce interlaced with pepper, garlic and something herbal but not immediately traceable — that’s the bay leaves. Serve the cauliflower and sauce over rice or another grain with something green on the side.

Ingredients

• 1 large cauliflower (2 1/2 to 3 pounds)
• Kosher salt
• 2 teaspoons black pepper, plus more as needed
• 3 tablespoons canola oil, plus more as needed
• ½ cup rice-wine vinegar
• 5 tablespoons soy sauce
• 2 teaspoons raw or light brown sugar
• 6 garlic cloves, smashed and peeled
• 3 bay leaves
• 1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes
• 3 scallions, thinly sliced, for serving

Preparation

1. Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.
2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.
3. Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.
4. Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.
5. Serve the cauliflower with plenty of sauce and a sprinkle of scallions.

Tip

• If you plan to eat rice with the adobo, bring 1 3/4 cups water to a boil in a medium saucepan before you start the recipe. Stir in 1 teaspoon salt and 1 cup long-grain rice, cover, and let simmer on the lowest heat possible for 18 minutes. Proceed with the adobo. Let the rice sit, covered and off the heat, until the adobo is ready. Fluff rice with a fork before serving.

Cooking Notes