Huevos Rotos with Jamon Iberico. Heat a teaspoon of olive oil. Crack in two eggs, salt and pepper to taste, and cook just until the whites are no longer translucent (the yolks should still be very soft). Remove to a bowl and lay 3-4 slices of Jamon iberico. Let sit for two minutes until the fat begins to melt from the heat from the eggs. Break yolks to serve/eat.