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.
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
Make the dish: