Spicy reasons to crack a few eggs this spring


As spring nears, we have officially entered egg season, the time of year when we go hunting for brunch-loving dishes. We get our fix in frittatas, quiches and breakfast casseroles.

Here’s a dish that’s not as prim. Its name, literally, means broken eggs. The recipe comes to us via Mary-Frances Heck’s 2017 book, “Sweet Potatoes: Roasted, Loaded, Fried, and Made Into Pie” (Clarkson Potter).  

The recipe celebrates spicy chorizo and sausage-fat drippings. Sweet potatoes temper the chorizo heat. Padrón peppers add tangy notes. 

Call it spring, Spanish-style. 

Enjoy! 


RECIPE 

The following recipe and author note, from the September 2017 book “Sweet Potatoes” by Mary-Frances Heck, are reprinted with permission of the publisher, Clarkson Potter, an imprint of Penguin Random House.  

Huevos Rotos con Chorizo 

“Broken Eggs” with Spanish Sausage

“In Spain, huevos rotos, the ultimate hot, salty, greasy, delicious late-night meal, is required after a few too many hours at botellón (a sanctioned loitering and drinking event for young adults who can’t get into bars—like tailgating without sports). Literally translated as “broken eggs,” this dish consists of a couple of sunny-side-up eggs fried in chorizo drippings and laid atop a mound of fried potatoes, peppers, and sausage or jamón. I love this version that uses sweet potatoes in place of the classic white potatoes, as the sweet potatoes don’t soak up loads of oil while frying. And the spicy chorizo and peppers play beautifully off the sweet potatoes.” – Mary-Frances Heck 

Serves 2 

Ingredients: 

  • Olive oil 
  • 8 whole Padrón peppers or 1 Italian frying pepper, cut into ½-inch rings 
  • 1 large sweet potato (about 1 pound), scrubbed, quartered, and cut into ½-inch-thick rounds or half-moons 
  • Kosher salt 
  • 8 ounces Spanish-style chorizo, cut into 1-inch chunks 
  • 2 large eggs 

Make the dish: 

  1. In a large, heavy pot set over medium heat, heat 2 inches of olive oil to 350°F. Line a plate with brown paper or paper towels. 
  2. Fry the peppers in the oil until their skins blister and brown, about 1 minute. Using a spider, lift them from the oil and drain on the plate. 
  3. Fry the sweet potato rounds in the oil until cooked through and crisp, about 8 minutes. Remove to the plate with the peppers and season the vegetables with salt. 
  4. Evenly divide the sweet potato rounds and peppers between 2 shallow serving dishes. 
  5. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chorizo and cook, stirring, until heated through and the casings are singed, about 4 minutes. Divide the sausages between the dishes of vegetables. 
  6. Crack the eggs into the hot chorizo oil. Fry the eggs, basting with the oil, until the whites are set and the yolks are still runny, about 2 minutes. 
  7. Top each dish with an egg and serve immediately.


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