I finally had enough time to collect the recipes and food photos that I have been making for the past months and I thought… why not share with you guys my love for cooking? And so, starting today, you will see all the worldwide recipes that I’ve tried and tested. Rest assured, this won’t turn into a food-centered blog, but it will tackle dishes that are influenced by my travel experiences; after all, food is still a part of travel! And so for today, let me share with you a Spanish food breakfast recipe meal that you can try: huevos rotos!
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This is actually a recipe that I got from good ol’ Jamie Oliver after watching far too many segments of his show online. From the moment that I saw this meal (that is just like Spain’s famous huevos rotos but with some variations), I was dying to try it out!
TRIVIA: Huevos estrellados or huevos rotos (which literally means broken eggs) are a number of dishes found throughout Spain that involve eggs fried in a large amount of oil. The yolk is broken with the tip of a knife afterward, and then it is traditionally served over french fries.
Now like I mentioned, this recipe differs in such a way that it instead of frying, the eggs are baked. The eggs are also not broken after cooking (unless you want to, that’s perfectly fine), and it does NOT make use of a lot of oil because it will just use the natural fat from the chorizo. In short: it’s a lot healthier.
But I did see that in order to bring out the best of the ingredients’ flavors, the Spanish breakfast or brunch pan recipe below is meant to be done in a wood-fired oven. I don’t have that, unfortunately, so I edited the recipe below to fit conventional oven settings — and thankfully, it turned out as great as I had hoped it to be!
With that said and done, can I just say that this huevos rotos is the PERFECT breakfast for me?! Not only is it healthy and easy to do, but I also love the salty taste of chorizos that are perfectly blended with delectable potatoes and eggs. It even brought forth some great memories of my time in Spain, lounging around and eating at tapa bars with newfound friends from morning till night.
Let me know if you find yourself loving this brunch or breakfast recipe as much as I loved having this for several times now!
- 2 medium potatoes, peeled & diced
- Freshly ground black pepper
- 150g raw iberico chorizo, cut or sliced into chunks
- 1 red pepper, deseeded & cut to strips
- 1 large handful of ripe cherry tomatoes
- 4 large eggs
- Parsley (best if fresh)
- Toasted bread (or rice)
» COOKING TOOL
- Large non-stick oven frying pan or large baking pan
- Preheat the oven to 200°C.
- Parboil the potatoes in salted water for 5 to 6 minutes or until it is almost cooked through. Drain and set aside.
- Get a flat baking pan (line it with a baking sheet or aluminum foil), scatter around the chorizo, and pop it in the oven. Let it cook for 2 minutes or until it gains a bit of color and the oil/fat starts to ooze out.
- Take out the pan, mix in the sliced peppers ensuring that the fat from the chorizo soaks the peppers. Cook for 2 minutes or until you can see the peppers start to look soft.
- Take the pan out and add the potatoes and tomatoes. Mix everything well, making sure that everything’s coated with the chorizo’s oil. Put it back into the oven for 3 minutes or until the tomatoes look slightly ‘roasted’ or colored.
- Put out the pan again; this time, put in the eggs. Using the back of a spoon, make four ‘wells’ in the mixture; crack the eggs, one by one, into the wells.
- Sprinkle some salt and pepper into the mixture then put it back into the oven for 3 minutes. Keep a close watch if you want your eggs runny or cooked through. (As you can see in the photo above, my eggs were cooked through).
- To make the process of cooking faster, you can choose to change the oven setting to broil or grill. This will ‘brown’ the other ingredients too especially if you want that added crisp to your potatoes. Be mindful though, that for this, you have to keep a close watch or else everything might end up burnt.
- Once done cooking, sprinkle some parsley and serve with either toasted bread, or rice. Enjoy!
Serves about 3 people. (The nutritional values indicated below are the total estimates for the whole serving yield).
Amount Per Serving: Calories: 467Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 292mgSodium: 959mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 25g
(The nutritional values indicated are the total estimates for the whole serving yield).
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Well, wasn’t this huevos rotos recipe easy? Now enjoy the rest of your day as you jumpstart it with this feast!