Sorry, I messed up on this post regarding the potatoes. Here’s the corrected one:
One food item I seldom have to buy is eggs. This week my “girls”/chickens have outdone themselves! 

And since we just harvested some of our potatoes, I’ll put those and the eggs together with onion, garlic, chorizo sausage and smoked paprika to make a skillet supper for my husband, Frank and myself.

The dish I’m making is called huevos rotos, which means broken eggs in Spanish. The cooking method of this Basque style dish is similar to shakshuka, the North African/Middle Eastern dish of poached eggs in a spicy tomato sauce. 

When you serve huevos rotos, you “break into” the yolks of the eggs.

The recipe I’m sharing is classic in that it contains chorizo, a highly spiced sausage originating in Spain and Portugal. You’ll find it in both Spanish and Mexican food. 

Chorizo comes either cooked, semi-cured or raw. The huevos rotos recipe uses raw chorizo. 

Now if all you have are hot or regular sausage, go for it. You’ll have a different flavor profile, but your taste buds will still be happy. 

The recipe also calls for smoked paprika. Instead of simple air drying, peppers for smoked paprika are dried over wood smoke, which delivers a deep, “smoky” flavor.  So if you have smoked paprika, by all means, use it.  If not, sub in regular and it will still taste terrific.

This skillet supper is a yummy way to enjoy breakfast for dinner. Or dinner for breakfast!

Huevos rotos/Broken eggs

Ingredients

1 regular, not sweet, onion, chopped – a good cup or so

2-3 links fresh chorizo, cut into small slices or removed from casings and crumbled

1 generous tablespoon garlic, minced or to taste

1/4 cup olive oil and more as needed

1-1/2 teaspoons smoked paprika or more to taste

Salt, black pepper and red pepper to taste

1 cup water

2 pounds potatoes, cut into 1” slices or very small wedges (so they cook quicker)

4-5 eggs – I used 3 large and 2 medium eggs

Lemon wedges (optional)

Instructions

Put onions and chorizo in large skillet over medium heat and when cooked, stir in garlic. Cook until garlic smells fragrant. Remove and set aside.

Whisk together olive oil, paprika, salt, pepper and 1 cup water.

Put potatoes in skillet, and pour olive oil mixture over.
Bring to boil, cover, lower to gentle boil, and cook until potatoes are done, about 10 minutes.

Uncover and turn heat to low. If potatoes are dry, add a bit of olive oil.
Add onion mixture. Cover and cook until potatoes brown a bit.

Give the potatoes a stir and if they’re sticking, add a bit more oil. 

Take a spoon and carve 4-5 nests in the mixture, depending upon how many eggs you’re using.

Crack an egg into each nest, sprinkling with salt and pepper.

Cover and cook until whites set up but yolks are still runny, about 5 minutes.

Break yolks gently with a spoon, then scoop up a generous serving and place into shallow bowls. 

Serve with lemon wedge.

Gilding the lily

Give the whole dish a grating of Manchego cheese.

Adapted slightly from New York Times.