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Huevos Rotos

One year Ally, Nic, Terry and I spent Christmas in Barcelona and New Year’s in Madrid.  One of our favorite tapas in Spain was Patatas Bravas. They also had the best calimari and Indian curry!


  •  cup extra-virgin olive oil, plus more as needed
  • 2 teaspoons smoked paprika
  • ½ teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
  • Salt and black pepper
  • 2 pounds new potatoes, cut into halves or quarters if large
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 eggs
  •  Lemon wedges, for serving


  • 1 small clove garlic, peeled

  • 1 small handful fresh parsley

  • 2 tbsp mayonnaise

  • 1/2 tbsp milk

Step by Step Instructions

In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 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.

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.
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.
To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Top with aioli sauce.
Process garlic mayo ingrediants

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