MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Huevos Rotos (Broken Eggs)
Categories: Potatoes, Chilies, Herbs, Eggs, Citrus
Yield: 4 servings

1/3 c Extra-virgin olive oil; more
- as needed
2 ts Smoked paprika
1/2 ts Red-pepper flakes
+=OR=+
1/4 ts Ground cayenne
Salt & black pepper
2 lb New potatoes; in 1" pieces
1 md Onion; fine chopped
4 cl Garlic; fine chopped
4 lg Eggs
Lemon wedges; for serving
Flaky sea salt; for serving

In a measuring cup, combine the olive oil, paprika,
red-pepper flakes, 1 1/2 teaspoons salt, a generous
grind of pepper and 1 cup water. Put the potatoes in a
large skillet and pour the olive oil mixture over them.
Bring to a boil, then cover and cook on high until the
potatoes are fork-tender, 6 to 9 minutes.

Uncover and turn the heat to low. If the potatoes are
sticking or dry, add more olive oil. Arrange the
potatoes in an even layer, cut side down if halved, then
add the onion and garlic surrounding the potatoes. Cover
and cook until the potatoes are golden-brown and the
onions are softened, 4 to 6 minutes.

Stir the potatoes (if they’re sticking, add more oil).
Make 4 nests in the potatoes and crack an egg into each.
Season with salt and pepper. Cover and cook until the
whites are set and the yolks are still runny, 4 to 6
minutes.

To serve, break the yolks gently with a serving spoon,
then scoop some potatoes and an egg onto plates or into
shallow bowls. Serve with a squeeze of lemon and flaky
salt.

By Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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