Spanish · Brunch
Broken Eggs with Sausage and Potatoes
Fried egg with runny yolk broken over crisp potato cubes and browned pork sausage, finished with smoked paprika and parsley. Spanish huevos rotos adapted for fewer calories using lean pork sausage and minimal oil while preserving the signature runny centre and crispy edges.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
382Calories
17.2gProtein
24.5gFat
20.8gCarbs
1.5gSugar
2.7gFiber
628mgSodium
293mgChol
7.8gSat Fat
750mgPotassium
43mgCalcium
2mgIron
0.5mcgVitamin B12
14mgVitamin C
Goes well with
Spanish Lager or Pilsner
local
Horchata (Non-Alcoholic)
international
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Peel and cut potato into 1/2-inch cubes. Remove sausage from casing and crumble into a small bowl.
2
Fry
Heat 1 tsp olive oil in a nonstick skillet over medium heat. Fry potato cubes 10–12 minutes, turning occasionally, until golden and fork-tender.
3
Fry
Push potatoes to one side, add crumbled sausage, fry 4–5 minutes over medium heat, breaking apart with a spatula, until browned.
4
Fry
Add remaining 0.5 tsp olive oil to cleared space, crack in egg, fry 2–3 minutes over medium-low heat until whites set and yolk centre jiggles.
5
Plate
Slide potatoes and sausage onto a plate, break fried egg over top so yolk spills across. Scatter with smoked paprika, parsley, salt, and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g lean pork sausage, casing removed
- 22 large eggs
- 11 oz311g potato
- 3 tsp3 tsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
