Huevos Rotos

Huevos Rotos is a broken (runny yolk) egg and potato dish that is common throughout Spain. This New York Times recipe is fast, simple and delicious.

Huevos Rotos (photo from NYT Cooking)

INGREDIENTS:

⅓ cup extra-virgin olive oil, plus more as needed

2 teaspoons smoked paprika

½ teaspoon red-pepper flakes or ¼ teaspoon ground cayenne

Kosher salt and black pepper

2 pounds new potatoes, cut into 1-inch pieces if necessary

1 medium onion, finely chopped

4 garlic cloves, finely chopped

4 eggs

Lemon wedges, for serving

Flaky sea salt, for serving

INSTRUCTIONS:

Step 1

In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1½ teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.

Step 2

Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.

Step 3

Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.

Step 4

To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.