Huevos Rotos (Broken Eggs)

Name: Huevos Rotos (Broken Eggs)
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup extra-virgin olive oil, plus more as needed; 2 teaspoons smoked paprika; 1/4 teaspoon red-pepper flakes or pinch 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

Ricardo @tallcook

Manhattan, New York, United States

This vegetarian version of Huevos Rotos is good with a cup of coffee, a beer or red wine — it's breakfast, lunch or dinner material. Thanks to Ali Slagle, from the New York Times, for this delicious dish.

#GlobalApron

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

35 minutes

4 servings

1/3 cupextra-virgin olive oil, plus more as needed
2 teaspoonssmoked paprika
1/4 teaspoonred-pepper flakes or pinch ground cayenne
Kosher salt and black pepper
2 poundsnew potatoes, cut into 1-inch pieces if necessary
1medium onion, finely chopped
4garlic cloves, finely chopped
4eggs
Lemon wedges, for serving
Flaky sea salt, for serving

Saved

Steps

35 minutes

1

In a measuring cup, combine the olive oil, paprika, flakes, 1½ 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, 10minutes.
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.