Literally, "broken eggs". Typical Spanish dish. Potatoes, a little meat, topped with an egg or two.
this is not my photograph; the credit is on the picture. but it is a pretty good representation of what i made.
slice a potato or two *(see note below)
slice a small onion
chorizo, morcilla, jamon, whatever you have
1 or 2 eggs per person
olive oil
in a skillet over medium heat, heat the olive oil, add the onion and sweat til it starts to get soft. add the potatoes, and some more olive oil. you want it wetter rather than drier. add your small bits of sausage or jamon, or even bacon or pancetta. saute until potatoes are done. when done, break your eggs on top of the mix. shake the pan so that the egg whites seep down into the potatoes and meat, taking care not to break the egg yolks just yet. to cook the eggs through, put the skillet under your pre-lit broiler for a few minutes.
when served, break the yolks which should still be runny, and let it seep down into everything. you will want a piece of bread to clean your plate. enjoy.
*Note on potatoes: rather than start from scratch - peeling potatoes, parboiling them first, and then slicing them - i like to use the partially cooked, ready-to-use Simply Potatoes, Homestyle Slices. They are available in your supermarket where the ready to eat meals are probably, not in the frozen food section. right out of the plastic bag and into the skillet. they need a lot of salt.
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