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Huevos Rotos

Recipe Info

Difficulty: Easy
Mess Level: Low
Yield: 2 Servings
Prep Time: 10 min
Cook Time: 25 min


  • 1 lb Yellow Fingerling Potatoes
  • 4 Eggs
  • 1 ½ Cups Water
  • 1 Tablespoon Paprika
  • ½ teaspoon Cayenne
  • Salt to Taste
  • Pepper to Taste
  • Oil for Sauteing
  • Chili Flakes (optional)
  • 4 Sprigs Fresh Thyme
  • 2 Lemon Wedges



  1. Slice the potatoes on a mandoline into rounds no thicker than a nickel.
  2. Heat a non-stick saute pan to medium heat and add the potatoes. Add just enough water to barely cover the potatoes and bring it to a boil. Add the paprika, cayenne, and salt.
  3. Lower the heat to a simmer and cover with a lid for 3 minutes. Remove the cover and allow the water to cook away, adjusting the heat so the water remains at a vigorous simmer.
  4. When the water has just cooked away add oil and saute until the potatoes are lightly browned, 1-2 minutes. Taste and add extra spices if needed and continue cooking until the potatoes are very tender.
  5. Make four little nests in the middle of the potatoes by scooting them up the sides of the pan. Add a little oil to each spot, then crack in your four eggs.
  6. Cook on the lowest heat, uncovered for 8-12 minutes until the whites have completely set and the yolks are still runny. Adjust your pan as you go so the heat is under the parts that still need to cook.
  7. Strip the thyme off its stems and sprinkle it on. Add fresh ground pepper, salt, and chili flakes to taste.
  8. Serve immediately with a lemon wedge to squeeze over it and a light salad on the side if desired.

Did You Make It? Tag Us!


Make It...

  1. Dairy Free: Yes! This dish is naturally dairy free.
  2. Gluten Free: Yes! This dish is naturally gluten free.
  3. Vegetarian: Yes! This dish is naturally vegetarian.
  4. Meal Prep: Follow these steps if you want to prep ahead of time:

    1. Gently simmer or roast the potatoes till tender. Cool completely and store in the fridge.
    2. When ready to make this recipe thinly slice the potatoes and start at step 4, adding oil and sauteeing till browned.
    3. Follow the remaining steps to complete the recipe.

Savannah Says...

  1. Can I use different kinds of potatoes?

    1. For sure, though I would probably cut them into a small dice instead of rounds and adjust your cook-time.
  2. I always have trouble getting the egg whites to finish cooking.

    1. You’re not the only one! The trick is literally just keeping your burner on its lowest, possible setting and expecting it to take awhile. If you don’t care if they look perfect you can throw a lid on the pan and they’ll finish really quickly, though the yolks will be clouded.
  3. Can I add meat?

    1. You bet, chorizo is traditional but any of your favorite breakfast meats will do. To add meat, cook separately and stir in OR cook the meat before the potatoes and brown the potatoes in the meat drippings.
  4. What if I don’t have a mandoline?

    1. Simply slice or dice your potatoes by hand and adjust your cook-time to match the thickness. For a second option, see the meal prep section below.

Ramblings of a Line Cook

I can stare at a potato in my pantry for weeks and think to myself that it is just the most uninspiring vegetable. As soon as the potato sprouts multiple little eyes and begins to shrivel, wane, and ultimately becomes something to toss in the compost bin I immediately have six ideas of things I could have made with that particular potato.

Isn’t that life, though? What I do find inspirational is getting a few pounds of fingerlings from a local farm down the street that actually hold an inkling of flavor compared to the giant bag of commercial russets we’ve been slowly chewing our way through in the blandness that was the early stages of quarantine.

Huevos Rotos, translated to “broken egg” is a popular Spanish tapas dish and its beauty is in its simplicity. A few well-thought-out spices sprinkled generously into the cooking water for added flavor, the browning of the potatoes after they’ve cooked and the game of how much water to add to get them finished cooking, but not overdone is a challenge I’m happy to take on in exchange for breakfast.

I ran these potatoes over a mandolin because they were just asking to have their unique shapes highlighted and boy did the internet go nuts when I posted a picture of it, all those little rounds curling around some bright, sunny-side eggs.

A squeeze of lemon really cuts through the richness and some fresh herbs, of course, are never a bad idea.

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