Spanish Broken Eggs with Chorizo
Huevos Rotos – Spanish Broken Eggs are a popular Spanish dish made with scrambled or fried eggs, potatoes and chorizo sausage. It’s a simple but delicious recipe, which can be easily adapted to your taste and preferences.
You can use vegetarian chorizo and add a bit more of paprika or cayenne for an equally flavourful, but meat-free, dish.
Peppers are often added to this one-pan breakfast dish, but I prefer to make huevos rotos without them. Eggs are so delicious that I don’t want to cover their taste with too many flavours.
I always choose British Lion Eggs marked with the British Lion Quality mark.
More than 90% of UK eggs are produced within this scheme, ensuring the highest standards of food safety and animal welfare.
- 280g potatoes
- 2 tbsp olive oil
- 80g chorizo, sliced
- ½ white onion, chopped
- 4 eggs
- 1 tbsp fresh parsley, chopped
- ½ tsp paprika
- salt and pepper
Peel potatoes and cut them into 1cm cubes. Season with salt and leave in a colander for 15 minutes.
Cook the chorizo in a frying pan over medium heat for a few minutes to release its natural oil. Remove the chorizo from the pan and set aside.
Add the onion and olive oil to the pan. Cook gently for about five minutes, stirring occasionally, until the onion has softened. Stir in the potatoes and cook for about
15-20 minutes on medium heat, adding a little bit of boiling water to avoid that the potatoes stick to the pan. Stir regularly and cook until the potatoes are soft and tender.
Return the chorizo to the pan. Lower the heat, then break the eggs into the mixture and gently mix everything together until the eggs are cooked.
Season with salt and pepper, top with parsley and paprika and serve immediately.