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Huevos Rotos - Traditional Spanish Recipe


Huevos Rotos - Recipe by Albert Bevia @ Spain on a Fork

Spanish broken eggs, known as ¨Huevos Rotos¨ in Spain, are one of the most popular dishes in the Iberian peninsula. In this recipe, I created that exact same dish, but with a twist. Spanish Broken Eggs with Sweet Potato Fries. This dish is insanely delicious, like seriously folks, highly-addictive kinda delicious. Obviously, the twist I made here was using sweet potato fries instead of regular french fries, which are the norm. The sweet potatoes add a new dimension of flavor here, seriously taking this Spanish classic over the top. Serve this dish as an epic weekend breakfast or as a simple dinner next to a crusty baguette. What really flavors the sweet potato fries and eggs is the extra virgin olive oil. So important to use a great olive oil in this recipe. To make this dish, I used Olivaia´s Ola Sevillano Estate Extra Virgin Olive Oil. Truly a gem of an olive oil, made with Spanish olives that are planted in California. Very aromatic and bold in flavor. Folk´s, this is the REAL DEAL.



Ingredients

  • 2 1/2 cups organic milk
  • 1 vanilla bean
  • 1 cinnamon stick
  • 8 lemon peels
  • 5 large organic egg yolks
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • extra sugar to coat

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Instructions

  1. Peel, rinse and pat dry 2 sweet potatoes, cut each one into vertical slices that are a 1/4 inch thick, then cut 1/4 inch thick fries from each slice, add the fries to a bowl, drizzle in 2 tbsp of extra virgin olive oil, a generous pinch of sea salt and some freshly cracked black pepper, toss together until well combined, transfer to a baking tray lined with parchment paper, make sure all the fries are in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, after 20 minutes remove from the oven and evenly divide the fries into 2 plates
  2. Grab 4 cage-free organic eggs and crack 2 eggs into two individual bowls (2 eggs per bowl), heat a fry pan with a medium heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add 1 bowl with the two eggs, slightly tilt the pan and start flicking the hot olive oil on top of the eggs, after about 2 minutes and the egg whites are cooked but the egg yolks are still runny, transfer the eggs on top of the sweet potato fries, cook the next batch of eggs the same way, once cooked transfer on top of the other plate with the sweet potato fries
  3. Season the eggs with sea salt & freshly cracked black pepper, roughly cut the eggs so the creamy egg yolk runs through the potatoes, sprinkle with a touch of freshly chopped parsely, serve with a crusty baguette, enjoy!

TIPS & TRICKS to make this recipe: Sweet potatoes can be tough to cut, make sure you use a well sharpened knife. Try your best to use cage-free organic eggs, makes all the difference in the world. You can cut the timing down in this recipe if you cook your eggs while the sweet potato fries are in the oven. Remember to not flip the eggs when you fry them, just tilt the pan and coat the eggs with the hot olive oil. This will cook the egg whites through and keep the egg yolks nice and creamy.

Recipe provided by Albert Belvia  - click here for complete recipe article! Visit Spain on a Spoon for even more exciting recipes from Spain!