Monday, December 14, 2015

Erica's Kitchen: Huevos Rotos con Chistorra


As much as I like experimenting in the kitchen, I love simple, easy to make dishes. The thing is with me is that I can't just leave things as is, I need to put my own twist on it all the time, to brighten up the dish or to simply just update a classic.

Huevos Rotos is as simple as it can get, with ingredients being as simple as just fried potatoes and an over-easy egg, broken on top of them. A lot of the time in Spain, jamon or chorizo is also tossed in and it's a great meal with just some crusty bread.

My version has all of that, and then some. Here's what I did the other day when I wanted quick and easy comfort food.

Ingredients:

3 medium sized potatoes, cubed (leave the skin on!)
3 cloves garlic, chopped
1 red onion, sliced
2 eggs
100 grams chistorra ( I got mine at Salcedo Market)
A drizzle of sour cream
1 tsp olive oil
few sprigs of fresh oregano
A cup of red wine ( I used bordeaux)
1 tsp sugar
Salt and pepper to taste
Zest of one lime

How to:


  • Shallow Fry potatoes until crispy, about 10 minutes. Set aside
  • Saute onions and garlic, season to taste. Add chistorra.
  • Add oregano and sugar.
  • Add wine, 1/2 cup at a time, to deglaze
  • Remove from heat when all wine has evaporated.
  • Cook 2 eggs, over easy, set aside.
  • To assemble, Add fries to the chistorra and toss lightly. Add the two eggs on top, drizzle with sour cream and sprinkle with lime zest. Serve with crusty bread if you want :)


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