Huevos Rotos (Spanish Broken Eggs)

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

In honor of Mother’s Day a couple weeks ago, his month’s Movies & Munchies pick was Parallel Mothers.  The movie (filmed in Spanish with English subtitles) follows two single mothers through their unplanned pregnancies.  Though one is overjoyed and the other dismayed, the two bond.  There are many twists and turns to the movie that I won’t give away other than to say that while the female camaraderie is meant to be heartwarming, I found the movie to be very sad overall.

Throughout the movie, there are many wonderful foodie scenes highlighting Spanish food.  I recently made Tortilla Española (Spanish Potato Omelette) for Eat the World and I most definitely did not have the flair for the perfect flip.

But since breakfast foods (including Tortilla Española ) were seen in the movie, I decided to delve deeper into those and discovered Huevos Rotos or “Broken Eggs”.  Essentially this is a simple hash, sometimes even using french fries as the potato base.

For this recipe, I decided to use new potatoes.  Unfortunately in an effort to book the egg white enough, I overcooked the yolk and failed to get the runny “broken egg” texture desired in this recipe, but it was delicious nonetheless (and the kids, not liking runny eggs, preferred it that way).  Overall, this was a brows pleaser and enjoyed by all!

Huevos Rotos

Adapted from Spanish Sabores

2 tablespoons olive oil

¾ pounds new potatoes, sliced

1 small onion, diced

¼ bell pepper, diced

2 cloves garlic, minced

Salt & pepper

3 eggs

3 slices bacon, cooked crisp

Heat the oil in a large skillet over medium heat.  Add the potatoes and cook until browned on one side.  Flip the potatoes and add the onion, pepper, and garlic.  Continue cooking until all the vegetables are tender.  Season with salt and pepper.

Crack eggs over the potatoes.  Over and cook for 5-7 minutes or until egg whites are set but yolks are runny.  Top with cooked bacon or prosciutto.  

Serves  3