Huevos rotos is a tasty easy meal of fried peppers, onions and potatoes with chorizo and eggs. Perfect for breakfast, brunch, lunch or dinner. If you love Spanish food and flavours then this meal is perfect for you!
I just need to look at this picture of chorizo, potatoes and eggs and it makes me hungry again.
What are huevos rotos?
Huevos rotos is a Spanish dish that literally means, 'broken eggs'. It's a simple concoction of fried chorizo, onions, peppers, potatoes and of course eggs. What it lacks in looks it certainly makes up for in flavour!
The inspiration for this huevos rotos recipe
I adapted the huevos rotos recipe slightly from the one in Morito by Sam & Sam Clark. The chorizo is fried first and the rest of the dish is cooked in the same pan. All the delicious smokey pimenton infused oil that has run out of the chorizo permeates the dish. It is definitely that oil which flavours everything that makes this huevos rotos recipe so morish.
What kinds of chorizo do you need?
You can use cooking chorizo or a chorizo ring that you can slice yourself. It's best not to use pre-sliced chorizo as you won't then have those lovely chunky pieces of chorizo in your dish.
What can you serve with huevos rotos?
I think this dish is delicious as it is. Although if you want to make it really hearty you could serve some bread on the side.
I like to top it with some fresh herbs when I have them but it's not essential. A little fresh parsley on top is delicious though.
If you want to add some extra vegetables then why not serve it with some padron peppers or just some green beans or asparagus?
Can you adapt the recipe?
The recipe for these huevos rotos is very simple and there are not a lot of ways to vary it without changing it a lot.
You could tweak it in small ways though. Why not add a sliced chilli pepper to give it some extra heat?
Storing and reheating the leftovers
If you have leftover then they will keep in the fridge for a couple of days in a covered container.
I usually reheat them in the microwave but you could reheat them in a wok or frying pan too. Just add some extra oil.
You could also reheat them in the oven
You can also freeze any leftovers for up to a month. Defrost and then reheat thoroughly before eating.
Three Little Pigs rare breed chorizo
I was recently sent some Three Little Pigs Rare Breed Chorizo and this seemed the perfect dish to try it in. I wanted to use it in a recipe where the chorizo could shine, something where the chorizo could flavour the whole dish, which is exactly what it does in this huevos rotos recipe.
Three Little Pigs Rare Breed Chorizo is produced on a family-run farm in East Yorkshire from free-range pigs. The pork is finely minced and mixed with herbs and spices including La Vera Smoked Pimenton.
I especially liked the taste of the fennel coming through. Therefore it was no surprise that this chorizo is used by local Michelin starred chef, James Mackenzie. I felt rather spoilt as it's definitely way better than the supermarket chorizo I often
More chorizo recipes
Chorizo is certainly my favourite cured meat and I have lots of recipes with it in. So how about potato rosti with chorizo and pepper ragout, tagliatelle with chorizo, garlic and sundried tomatoes or even baked cod with a chorizo crust? Or one of these recipes:
- 100 g chorizo
- 1 onion chopped
- 1 green pepper diced
- 1 clove garlic crushed
- 2 medium-sized potatoes diced
- 3 eggs
- 2 tablespoon fresh parsley chopped
- Peel the skin off the chorizo and chop it into slices about ½ cm thick.
- Heat a little oil in a large frying pan. Fry the chorizo slices on each side then remove from the pan.
- Add the onion, pepper and garlic and fry for about 5 minutes until softened.
- Add the potatoes and cook for about 20-25 minutes on a low heat until they are cooked through. Keep stirring every so often.
- Break the eggs into the pan. Let them set a little then stir so the egg scrambles.
- Serve with a little fresh parsley sprinkled on top.
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Disclosure: I was sent some complimentary chorizo but the opinions here are my own.