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Prep time
10 minutes
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Cook time
40 minutes
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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
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Ingredients
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1 1/2 pounds
small potatoes, scrubbed, then halved or quartered (no need to peel)
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1
small bunch kale (curly or Tuscan), stemmed and chopped into bite-sized pieces (yielding about 5 cups)
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1 teaspoon
smoked Spanish paprika
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1 teaspoon
ground cumin
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1/2 teaspoon
garlic powder
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1 1/2 teaspoons
kosher salt
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1
lemon, finely zest (cut the zested lemon into wedges for serving)
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4 tablespoons
olive oil
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4 tablespoons
water
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12 ounces
fully cooked Spanish-style chorizo, cut into thin coins
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1/2 cup
grated manchego or pecorino
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6
large eggs
Directions
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Heat the oven to 425 degrees F. Line a sheet pan with parchment or a silicon mat.
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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.
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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.)
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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.
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