Huevos Fritos Fried Eggs Recipes

Steps:

• 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.

Steps:

• Heat the olive oil in a large skillet. Add the bacon and cook until brown. Add the onion and saute over medium heat. When the onions start to brown add the garlic. Cook a few minutes more, then add the peppers and cook 5 more minutes. Add the tomatoes and their juice and pumpkin or butternut squash and cook over low heat for 10 minutes. Add the zucchini and chayote. If the mixture is dry, add chicken stock or water). Cook for another 5 to 10 minutes or until the mixture has formed a thick sauce. Season with salt, pepper and nutmeg.
• Cook eggs as desired (poached, fried, over easy...), then garnish with parsley, cheese and a small dollop of crema.

Steps:

• Heat the lard or oil in a heavy skillet.
• Carefully break two eggs into the pan.
• With a spatula splash the whites with the hot fat until the whites are done and the yolks still liquid.
• Sprinkle with salt and pepper.
• Serve as is or use with my recipe for Huevos Rancheros.
• Enjoy!

Steps:

• Peel the potatoes and slice thinly.
• Heat the oil and fry the potatoes, adding the onions and parsley.
• When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes.
• Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
• Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
• Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately.
• This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!