Huevos Rotos Recipe … a Spanish Breakfast.

Why not start this Father’s Day weekend off with Breakfast in Bed ….. set the scene for a weekend that says Thank You with every man’s favourite – Food!!! I returned from Underberg with fresh eggs from Carol’s farm. I was totally unaware of the fact that there are different types of chickens and Carol has quite an array of them on the farm. From chirpy little bantams to oil painting worthy iridescent Astrolops, they produced a gift box of different sized and shaped eggs for me to bring home to Durban.

Hubby and I are both on the same diet and have been doing exceptionally well, so when I produced my gift box of freshly laid, free range farm eggs, his eyes widened and an excited smile slowly spread from ear to ear. There is only one way to enjoy such a little treasure and that’s poached. I have Frank Camorra and Richard Cornish’s (of Movida Melbourne fame) recipe book called ‘Rustica’ and these uber fresh eggs were begging for the Movida treatment. ‘MoVida’ is a movement in Spain and on their website, this post Franco paradigm is explained thus, “In 1975 Spanish dictator Franco died.

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After decades of his regime, there suddenly erupted a spontaneous Spanish movement of art, film, music and fun, energetic youthful exuberance. This movement was called “MoVida”. We embrace the spirit, the fun, the essence of the great bars of Spain. We cook the food of our home country using Spanish techniques, both traditional and modern, constantly acknowledging that we are in the heart of Melbourne.”

This book is right up my alley as its jam packed full of rustic home-style recipes. The Spanish are passionate about their bountiful fresh produce. The recipes are honest and not prissy and rely on the integrity of the ingredients without being smothered in bits and pieces or senseless pretties. There is nothing molecular about these dishes …… just good home cooked food! This book is available to buy from Kalahari.net – click here for the link to the book.

Huevos Rotos (pg. 119) is basically deep fried eggs and potatoes served with chorizo sausage. Although Trickyricky and I deserved a ‘treat’ for our efforts I had to adjust the recipe to adhere to our dietary needs – so these eggs were poached in water and not deep fried. I will post both versions of their recipe, the Soul Warming original MoVida version and the ‘My hips don’t lie’ Jan Tripepi version.

Huevos Rotos

6 portions

Ingredients

200ml extra virgin olive oil

3 large roasting potatoes cut into a 1,5cm dice

300g fresh chorizo cut into bite-sized pieces

1/2tsp sweet smoked paprika

6 garlic cloves unpeeled

1tsp sea salt flakes

Olive oil for deep-frying

6 eggs

6 slices of jamon – ham

Method

Heat the olive oil in a large heavy-base pan over medium-high heat.

Add the potato and cook, turning occasionally, for 15 minutes or until lightly coloured.

Add the chorizo and the garlic cloves and cook for another 10 minutes or until the potato is tender and the chorizo is cooked.

Remove with a slotted spoon, drain on paper towel and sprinkle with the paprika and sea salt flakes.

Meanwhile, fill a deep fryer or large heavy based saucepan and one-third full of oil and heat to 180d (350f) or until a cube of bread dropped into the oil browns in 15 seconds.

Crack the eggs, one at a time, into a cup then carefully slide into the hot oil and cook for 30 – 90 seconds depending on how you like your eggs. Remove with a slotted spoon and drain on paper towel.

Divide the potato mixture among six warm plates. Sit an egg on each and season to taste. Lay a slice of jamon over the top and serve immediately.

My Hip Friendly ‘Lite’ Version

For 2 people

Ingredients

4 fresh free range organic eggs

2 – 4 medium potatoes

Olive oil – about 1tbs and some spray and cook

4 slices of Parma ham

2 chilli’s – chopped with their seeds

1 tsp crushed garlic

4 sprigs of Thyme or Rosemary

Sea salt

Black pepper

Chilli/ garlic flavoured olive oil

Method

Wash and prick the potatoes – microwave for 5 minutes and once cooled peel the skins off and dice.

Add the olive oil and spray and cook to a heavy based griddle pan or frying pan – fry the cubed potatoes with the chilli and some thyme. Once the tatties are browned and crispy on the edges add the garlic – sea salt and ground black pepper and fry for just a minute. I only add the garlic at the end as it will burn if left in the pan for too long. If you don’t like eating garlic use a whole clove to flavour the oil and remove it before serving.

In the meantime fill a saucepan with water and 1Tbs of vinegar – bring this to a boil and using a spoon stir the water to make a well in the centre.

Break your eggs into cups and poach one at a time – when ready remove the eggs with slotted spoon and drain on a tea towel or paper towel.

While your eggs are cooking lay the Parma Ham in the griddle pan that you have just used for the potatoes. The heat must be switched off – there will be just enough residual heat to crisp up each slice of Parma ham.

To assemble:

Firstly arrange the diced potatoes on the plate – top with poached eggs.

Arrange the Parma ham on the top and garnish with a drizzle of chilli/ garlic oil,

a dried chilli and some fresh thyme.

Here are a few pics from my week with Carol. I tried to capture Mother Nature

wearing her diamond necklaces aka spider webs encrusted with ice.

Brrr …. It was cold but sooo invigorating outside in the sub-zero mornings with my camera.

I wish my husband Tricky Ricky the very happiest of Father’s Days – I am so grateful for the Father that he is. I have often said that I married my husband because, his father Nonno Toto was the greatest of fathers and I just knew that my children would be blessed with a mentor that would never ever fail them.

I was so right!

My son Daniele will not be able to join us in Durban for Father’s Day but has sent this message to his Dad ……

Remember

by Daniele

I remember the first time you laughed with me, as an equal, as a father and as a mentor. The day you held me up when I was young and praised me for being me, I knew the man I wanted to be, the man I should be, a good man. You taught me that it doesn’t matter what people say or how they act, that there is something there, something worthwhile. You are true and fair and awesome in the truest sense of the word, your resolve makes me believe in anything. I remember the sound you made at the side of the rugby field, that screeching sound, I may have thought you a little embarrassing then, but I was young and stupid, what I know now and knew then was that you were there, you were in everything I did, watching and smiling. I always have you with me and that puts a smile on my face.

I love you more than you could believe, and I am proud to celebrate you,

Happy Father’s Day

Your son

Daniele Tripepi

Here are few other ideas to put a big smile on Dad’s face this Fathers Day!

Potatoes with Sausages

click on any of these pictures or titles to be magically whisked off to the recipe

on my blog!

An Italian Bunny Ciao for Breako’s

Ratatouille Cheese Omelettes

As always

Buon Appetito

jan

xx

Author:janicetripepi

Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!