Huevos Rotos (Broken Eggs)

Total Time: 30 minutes (active cooking time: ~25 minutes)

Ingredients

Serves 4

  • ⅓ cup extra-virgin olive oil, plus more as needed

  • 2 teaspoons smoked paprika

  • ½ teaspoon red-pepper flakes (or ¼ teaspoon ground cayenne, for heat)

  • Kosher salt and freshly ground black pepper

  • 2 pounds new potatoes, cut into 1-inch pieces (halved if larger; cut-side down cooking maximizes crispiness)

  • 1 medium yellow onion, finely chopped

  • 4 garlic cloves, finely chopped

  • 4 large eggs

  • Lemon wedges, for serving

  • Flaky sea salt (e.g., Maldon), for finishing

Preparation

Step 1: Boil Potatoes with Aromatic Oil

In a liquid measuring cup, combine ⅓ cup olive oil, smoked paprika, red-pepper flakes, 1½ teaspoons kosher salt, a generous grind of black pepper, and 1 cup water. In a large, deep skillet, add the potatoes and pour the oil-spice mixture over them. Bring to a rolling boil over high heat, then cover tightly and cook until potatoes are fork-tender (6–9 minutes).

Key Tip: The 1 cup water is critical to create steam; do not reduce it. It will evaporate during cooking, ensuring potatoes remain moist.

Step 2: Brown Potatoes & Sauté Aromatics

Remove the lid, reduce heat to low, and check for sticking or dryness. If needed, add 1–2 tablespoons olive oil. Arrange potatoes in an even layer (cut sides down, if halved) and scatter the onion and garlic around the perimeter. Cover and cook until potatoes are golden-brown and onions are softened (4–6 minutes).

Step 3: Nest Eggs & Finish Cooking

Gently stir the potatoes (add oil if necessary). Create 4 small “nests” in the potato mixture, one for each egg. Crack an egg into each nest, keeping yolks intact. Season lightly with salt and pepper. Cover and cook until egg whites are set but yolks remain runny (4–6 minutes).

Step 4: Serve with Lemon & Flaky Salt

Using a wide spatula, scoop portions of potatoes and eggs onto plates. Gently break the yolks to release their creamy center. Drizzle with fresh lemon juice and sprinkle with flaky sea salt.

Variations & Tips

  • Chorizo Upgrade: Sauté 8 oz cooked chorizo in a separate pan; remove and stir into onions during Step 2 for bold, savory addition.

  • Water Shortage Fix: If water evaporates early, add ½ cup water and continue covered until potatoes are tender (as per user feedback: “DO NOT REDUCE THE WATER!”).

  • Non-Stick Alternative: Reduce initial oil to ¼ cup (non-stick pans need less oil) and adjust browning time as needed.

User Feedback

  • “Added all 1 cup water, cooked high 6–7 minutes until water was gone. Added extra oil, covered 3–4 minutes more—perfect. DO NOT REDUCE WATER!”

  • “Cooked 8 oz chorizo, omitted paprika/pepper flakes, added back with onions—winner!”

  • “Easy & delicious after airport arrival! Deeply satisfying, going into rotation.”

  • “Cold night comfort! Simple, hearty, and fast. Yum!”

Huevos rotos marries crispy potatoes, creamy runny yolks, and bright lemon for a deeply satisfying, 30-minute meal.