Huevos Rotos Casa Lucio Indos Recipe
served with rice Man and POSTRES
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Ingredients
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For the potatoes and finish
For the eggs and topping
For the rice (served alongside)
Optional garnish / to serve
Method
For the rice (start first)
Rinse and cook rice
Rinse the rice under cold water until the water runs clear. In a medium saucepan bring 2 cups water, 1 tsp salt and 1 tbs butter or oil to a boil. Add the rice, stir once, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest covered 5–10 minutes before fluffing with a fork.
For the potatoes and finish
Prepare potatoes
Cut the peeled potatoes into thick slices about 1/2 inch (1.2 cm) or into wedges, then rinse and dry thoroughly with a clean towel. Drying prevents oil splatter and helps them crisp.
Finish frying
Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crisp, about 3–5 minutes. Drain on paper towels, sprinkle with 2 tsp sea salt, 1 tsp black pepper and 1 tsp smoked paprika while still hot. Toss gently to coat.
For the eggs and topping
Warm topping oil
In a large nonstick skillet, heat 3 tbs extra-virgin olive oil over medium heat. Add the minced garlic and cook 30–60 seconds until fragrant but not browned. If using chorizo, add sliced chorizo now and sauté 2–3 minutes until it releases some oil and is lightly crisped. Turn off heat and stir in chopped parsley.
Fry eggs
In a separate nonstick pan, add a little olive oil or use a nonstick spray and heat over medium. Fry the eggs sunny-side up or over-easy according to preference until the whites are set and edges are slightly crisp but yolks remain runny (about 2–3 minutes for sunny-side up). Season eggs lightly with salt and pepper.
Assemble huevos rotos
On a large platter or on individual plates, place a bed of the hot fried potatoes. Arrange the fried eggs on top (2 eggs per serving if making 3 servings). Spoon the garlic-chorizo oil and chorizo pieces over eggs and potatoes. Right before serving, break the yolks with a fork or let diners break them themselves so the yolk runs over the potatoes.