One-Pot Wonders

Sheet-Pan Eggs & Potatoes, Huevos Rotos-Style

July 12, 2021
9 Ratings
Photo by Linda Xiao. Food stylist: Monica Pierini. Prop stylist: Amanda Widis.
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4 to 6
Author Notes

In the final minutes of preparing this hearty sheet-pan dinner, eggs are cracked into nests of spiced potatoes, caramelized chorizo, and crispy-edged greens; baked in a hot oven until just set; then broken at the table so their yolks spill over and create a golden, velvety sauce. It’s a play on huevos rotos (“broken eggs” in Spanish), a dish of fried eggs, potatoes, and chorizo found in taverns throughout Spain.

A sheet pan’s large surface area and oven’s high heat make for a simple, mostly hands-off preparation that can easily feed four hungry people, and travel to breakfast, brunch, or lunch, as well. It’s a combination of vivid and sunny flavors, textures, and colors that never fails to excite, no matter what day of the week or time of day.

A few notes: Reach for fully cooked, Spanish-style chorizo when making this recipe. When cut into thin coins and roasted at high heat, the chorizo quickly crisps and renders its spicy fat—seasoning and adding oomph to the rest of the ingredients in the process. Brands I like are Olympia Provisions and Niman Ranch. Or feel free to take this dish in different flavor directions, switching up the spices and chorizo for other, fully cooked pork sausages like andouille or kielbasa, or your favorite chicken or turkey sausages. —EmilyC

What You'll Need
  • 1 1/2 pounds small potatoes, scrubbed, then halved or quartered (no need to peel)
  • 1 small bunch kale (curly or Tuscan), stemmed and chopped into bite-sized pieces (yielding about 5 cups)
  • 1 teaspoon smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1 lemon, finely zest (cut the zested lemon into wedges for serving)
  • 4 tablespoons olive oil
  • 4 tablespoons water
  • 12 ounces fully cooked Spanish-style chorizo, cut into thin coins
  • 1/2 cup grated manchego or pecorino
  • 6 large eggs
  1. Heat the oven to 425 degrees F. Line a sheet pan with parchment or a silicon mat.
  2. Mound potatoes and kale on the sheet pan. Season with smoked paprika, cumin, garlic powder, salt, lemon zest, olive oil, and water. Using your hands, toss well to combine, massaging kale as you toss. Distribute in an even layer. Cover the sheet pan in foil, and roast for 20 minutes.
  3. Take the sheet pan out of the oven and remove the foil. Add the chorizo, tossing well with the potatoes and kale, then distribute in an even layer. Roast (uncovered) for 12 to 15 minutes longer, or until the chorizo is nicely browning around the edges and rendering its fat, and the potatoes are tender. (Return to the oven for a few more minutes, if needed.)
  4. Take the sheet pan out of the oven, and toss the potatoes and kale in the chorizo fat. Distribute again in an even layer, then sprinkle the cheese over the top. Make nests for the eggs with the potatoes, chorizo, and kale as the walls. Crack an egg into each nest. Roast for another 3 to 5 minutes. Watch closely—the eggs will cook quickly! Remove from the oven when the yolks are jiggly and the whites are set but still a tiny bit wobbly: the carry-over heat will continue to cook and fully firm them up. Break the eggs gently with a serving spoon, then serve warm, with lemon wedges on the side.

See what other Food52ers are saying.

  • walkie74
  • ifjuly
  • Liz Wagner
    Liz Wagner
  • Klara Zimmerman
    Klara Zimmerman
  • EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

8 Reviews

walkie74 February 19, 2023
I did this as a keto meal and used what I had in my refrigerator. I had some leftover chrysanthemum greens from a hot pot dinner, some North Carolina breakfast sausage, and grabbed a couple of rutabagas to use instead of potatoes. It was incredibly good; the only thing I would have changed is to marinate the rutabagas in salt water to get rid of their slightly bitter taste. Then again, the original recipe is made with kale, so maybe it was meant to be there! I have just enough for breakfast for me tomorrow or Tuesday, and I'm looking forward to it. Thanks EmilyC!
ifjuly April 24, 2022
you are the home cook's genie, EmilyC! so many of your easy peasy, nutritionally well rounded, delicious sheet pan meals have become staples for us, and this offering for brunch is no exception. you've unlocked a longstanding conundrum for me with this one, where i've had longings for years based on fond memories of hash from my childhood but can't for the life of me these days make it worth my while to fuss with bc it's very hard to procure already cooked (!) chunked (not deli-sliced) tasty corned beef, and pan frying mountains of stuff (including potatoes i already have to precook and coddle dry and all that, eugh) separately then putting it all together again is not my idea of a good morning while still not fully awake. this is like a modernized spin off all that--the brighter, smoky flavors i love, the already cooked meat a good one i can easily procure, and doing it all sheet pan-style's so much simpler, nearly hands off so i can do other stuff (like make coffee!) while it does its thing in the oven. and it's beautiful enough to serve to guests who care about that sort of thing too. thank you so much and bravo!

now that you've unlocked this sort of "lazy gal's modern take on hash" method i'm intrigued about doing a red flannel variation, with beets and cod...
Liz W. April 17, 2022
Made this and it was incredibly salty. Perhaps it was the chorizo I used.
Christina M. March 28, 2022
Used a combo of this recipe and the NYT Huevos Rotos recipe to make a big batch for a family brunch. Delicious! I was making potatoes and eggs for 10 and should have divided everything onto 2 sheet pans a bit sooner. Everyone loved it and the potatoes and eggs looked great!
Klara Z. August 28, 2021
I love this recipe!! I have made it many times since you posted and it’s so easy and delicious. To make vegetarian I recommend Trader Joe’s soy chorizo.
EmilyC August 29, 2021
Yay, so happy to hear this, Klara! And thanks for sharing the TJ's soy chorizo recommendation for making this plant-based. Thanks for your note! : )
Megan April 6, 2021
Easy, straight forward sheet pan dinner. Subbed peeled cubed (~1" ) sweet potatoes because that's what I had on hand. Nice change of pace and flavors. The crispy kale chips are a great textural standout.
EmilyC April 6, 2021
Thanks Megan -- so glad you made and liked this. Thanks for your note!