Chistorra with Huevos Rotos

Chistorra with Huevos Rotos

Recipes with Chistorra

Fried chistorra with broken eggs over crispy potatoes -- a beloved Spanish bar classic from Navarra. The runny yolks mix with the paprika-infused oil to create an irresistible sauce.

Prep Time

15 min

Cook Time

25 min

Servings

4

Difficulty

Medium

Ingredients

  • 300g chistorra
  • 600g potatoes, peeled and cut into irregular chunks
  • 4 large eggs
  • Olive oil for frying (generous amount)
  • Flaky sea salt
  • 1 clove garlic, whole
  • Optional: pimientos de padron on the side

Steps

1

Heat a generous amount of olive oil (about 2cm deep) in a large, deep skillet over medium heat. Add the garlic clove. Fry the potato chunks in batches for 12-15 minutes until golden and crispy outside, tender inside. Drain on paper towels and season with salt.

2

While the potatoes drain, cook the chistorra in the same oil. Coil it into a spiral and fry for 3-4 minutes per side until the casing is crispy and the inside is cooked through. Remove and cut into bite-sized pieces.

3

Pour out most of the oil, leaving about 3 tablespoons in the pan. It will be beautifully red-orange from the chistorra paprika. Fry the eggs in this flavorful oil, spooning the hot oil over the whites while keeping the yolks runny.

4

Pile the crispy potatoes on a warm plate, scatter the chistorra pieces over them, and place the fried eggs on top.

5

At the table, break the egg yolks with a fork so they run down over the potatoes and chistorra -- this is the 'rotos' (broken) moment. Sprinkle with flaky salt and eat immediately.

Tips

The egg yolks must be runny -- they are the sauce for this dish. Use the best eggs you can find. In Spain, this is typically served for lunch with a glass of robust red wine from Navarra.