Saturday, August 22, 2015

Huevos Rotos

After the insane tapas party, the CC needed to make something basic and elemental. He did some searching and, lo and behold, he had all the ingredients necessary for a nutritious and tasty breakfast.

This is not a "fast" dish. However, you don't need to do much. Set the timer and get away.

Best eggs ever. They combine the magic of "home fries" and poached eggs in one easy dish.

You need to serve them with jamon serrano, of course.


(serves 2)

1 large onion (chopped coarsely)
1 green pepper (chopped into matchsticks)
3 fingerling potatoes (chopped into thin rounds)
4 cloves garlic (minced fine)

4 eggs

1/4 cup parsley
1 tsp paprika (agridolce)

olive oil


You need a frying pan that has a lid.

Heat up some olive oil in a pan. When it shimmers, toss in the onion and the garlic. Fry for a bit. Add the peppers and let them fry for a bit. Add the potatoes, turn the heat down to the lowest possible setting and let them cook. Add the paprika, salt and pepper. Let the potatoes cook for at least 25 minutes. Add the parsley and let cook for an additional 5 minutes. (Total of 30 minutes.)

Keep stirring while the potatoes cook. Every 10 minutes is sufficient. No need to break them up.

You will be able to smell the potatoes being done. It's unmistakable.

Spread the mixture evenly over the pan. Crack the four eggs in the four corners. Cover the pan and let cook for 4 minutes. You may need an extra minute but take the pan off the heat once the whites are set.

Serve the poached eggs - two per person with the potatoes below. The yolk will be barely set but that's perfect when you crack it and it coats the potatoes. Enjoy with the jamon in tow.

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