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Huevos Rotos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 ½ cup of white potatoes cut into cubes
  • 1 cup of mushrooms cut in the same size as the potatoes
  • 3 tbsp of oil
  • 2 shallot’s cut in the same size as potato and mushrooms
  • 1 ½ tsp minced garlic or garlic paste
  • 1 ½ tsp Pimenton
  • 2 eggs
  • salt & pepper to taste

For garnish + serving

  • parsley
  • mayo

Instructions

  • Cut the potatoes in cubes and fry them in a pan with 2 tbsp of oil and on medium heat. When the potatoes are slightly golden brown (5-7 minutes) lower the heat and put the lid on. Let the potatoes cook for 5 minutes.
  • After 4 minutes turn the heat a little up and add the onions, mushrooms, garlic and Pimenton. Season with a bit of salt and mix well.
  • After another 5 minutes make two holes and add divide the remaining oil. Add the eggs and lower the heat. Put the lid back on and cook for another 3-5 minutes. The white should be solid and the yolk runny. Remove from the heat and season with black pepper. Garnish with parsley and serve with mayo or aioli.
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