Tomato Pasta #18 | Broken Eggs
Don't fix them
Huevos rotos – broken eggs – is one of mine and my family’s favourite ‘s**t, it’s food o’clock, what’s in the cupboard?’ meals.
It’s a simple but mightily effective concept: runny-yolked, crispy-edged eggs laid over potatoes, with the eggs then rapidly cut up and mixed through before eating – yolks mingling with oil to create a silky coating.
In Spain the potatoes are typically roughly chunked and fried in oil. But I like to use boiled new potatoes instead because, as you’ll see from the two recipes here, I tend to include other oily/fatty elements, so keep the spuds ‘clean’. (Also, the cost of decent EVOO in the UK lessens the enjoyment of frying Spanish style.)
When I cook it for a Tomato Pasta-style family dinner, I’ll sneak some greens into the mix: frozen peas, asparagus or tender stem broccoli niblets; baby spinach wilting over the potatoes; or blistered peppers.
Or, when it’s just me / I’m feeding others who’ll appreci…