Spanish Eggs and Potatoes (Huevos Rotos) | Christopher Kimball’s Milk Street | Recipes, TV and Cooki

Name: Spanish Eggs and Potatoes (Huevos Rotos) | Christopher Kimball’s Milk Street | Recipes, TV and Cooki
Ingredients: 1 ½ pounds small red or white potatoes (about 1½ inches in diameter), quartered; 2 tablespoons extra-virgin olive oil; 1 large yellow onion, finely chopped; 2 tablespoons sherry vinegar; Kosher salt and ground black pepper; 4 medium garlic cloves, minced; 8 ounces cured chorizo, quartered lengthwise and sliced ¼ inch thick; 1 large poblano chili, stemmed, seeded, quartered lengthwise and cut crosswise into thin strips; 6 large eggs; 1 scallion, thinly sliced on bias; Hot sauce, to serve

www.177milkstreet.com

For our simplified take on Spanish huevos rotos, or “broken eggs,” we crisp potatoes in olive oil then cook eggs directly in the skillet on top of the potatoes.

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Milk Street
Food
Biscuits

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Ingredients

1 ½ pounds small red or white potatoes (about 1½ inches in diameter), quartered
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 tablespoons sherry vinegar
Kosher salt and ground black pepper
4 medium garlic cloves, minced
8 ounces cured chorizo, quartered lengthwise and sliced ¼ inch thick
1 large poblano chili, stemmed, seeded, quartered lengthwise and cut crosswise into thin strips
6 large eggs
1 scallion, thinly sliced on bias
Hot sauce, to serve