Los Huevos Rotos: Broken Eggs with Chistorra or Iberian Ham
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- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Los Huevos Rotos: Broken Eggs with Chistorra or Iberian Ham
The literal translation of this simple and tasty Castillian dish is " broken eggs, grief and distress " ( duelos y quebrantos ) .. To understand the roots of this dish, one must go back to the daily fare of Don Quixote, as explained by Cervantes: "Three parts of his income were consumed in food, a stew pot, duelos y quebrantos or huevos rotos, and lentils on Fridays and pigeon on Sundays" ..
Here is one of the most popular dishes in bars and taverns served throughout the Iberian Peninsula ..
Huevos Rotos .. Broken Eggs .. ( Can be prepared with Chistorra Navarre Sausages, Morcilla de Burgos ( blood sausages and / or Iberian Acorn Fed Ham or all three .. )
Serves 4:
60 Grams of bacon or pancetta diced tiny
100 Grams of ham fat diced small
100 Grams of sausage Chistorra or Blood sausage or Iberian acorn fed ham or all three divided evenly ( 33 grams of each )
6 eggs ( broken on top of the cooked sausages or ham
1) Heat the bacon or pancetta and ham fat in a skillet ..
2) When the fat starts to ooze out, add the sausages or ham .. ( drain the fat before adding the eggs )
3) Then when the sausages or ham are cooked, add the eggs cracked over the meats. ( and cook to your likeness, runny, medium or well cooked ) ..
4) Serve on a large platter made of ceramics or earthenware or slate stone ..
Serve with rustic country whole meal bread or chapata or baguette for dipping .. And a glass of red wine of choice ..
Have a lovely day ..
Here is one of the most popular dishes in bars and taverns served throughout the Iberian Peninsula ..
Huevos Rotos .. Broken Eggs .. ( Can be prepared with Chistorra Navarre Sausages, Morcilla de Burgos ( blood sausages and / or Iberian Acorn Fed Ham or all three .. )
Serves 4:
60 Grams of bacon or pancetta diced tiny
100 Grams of ham fat diced small
100 Grams of sausage Chistorra or Blood sausage or Iberian acorn fed ham or all three divided evenly ( 33 grams of each )
6 eggs ( broken on top of the cooked sausages or ham
1) Heat the bacon or pancetta and ham fat in a skillet ..
2) When the fat starts to ooze out, add the sausages or ham .. ( drain the fat before adding the eggs )
3) Then when the sausages or ham are cooked, add the eggs cracked over the meats. ( and cook to your likeness, runny, medium or well cooked ) ..
4) Serve on a large platter made of ceramics or earthenware or slate stone ..
Serve with rustic country whole meal bread or chapata or baguette for dipping .. And a glass of red wine of choice ..
Have a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Los Huevos Rotos: Broken Eggs with Chistorra or Iberian
Alexandria, I find it very interesting to read the history behind the dish. I love the combination of eggs with sausage, pancetta etc., so I will try this very soon.
Thank you!
Thank you!
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Los Huevos Rotos: Broken Eggs with Chistorra or Iberian
Presumably a knight as poor as Quixote could make his huevos rotos by buying the leftove fragments of ham and morcilla as we buy bacon scraps (and indeed the end pieces of ham) in this country?
Might try with English black pudding, as I have some in the freezer
Might try with English black pudding, as I have some in the freezer
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Los Huevos Rotos: Broken Eggs with Chistorra or Iberian
Renée,
It is quite good coupled with some Patatas Bravas on the side ( Chips sliced in thick wedged cubes with a smoky paprika sauce ) ..
Very "castizo" ( traditional ) in classic bars and taverns ..
Thank you for all your complimentary feedback ..
It is quite good coupled with some Patatas Bravas on the side ( Chips sliced in thick wedged cubes with a smoky paprika sauce ) ..
Very "castizo" ( traditional ) in classic bars and taverns ..
Thank you for all your complimentary feedback ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Los Huevos Rotos: Broken Eggs with Chistorra or Iberian
Sue,
It is a very popular dish and if you enjoy Morcilla de Burgos ( Blood Sausages ) and eggs, it is sure to please ..
Cervantes was a Professor, Scholar and Author who also taught Literature at the University of Alcalá which he founded, 26 kilometres from Madrid going north east ..
Quixote and Sancho were the " fictional characters of his best known work " ..
Have a nice evening ..
It is a very popular dish and if you enjoy Morcilla de Burgos ( Blood Sausages ) and eggs, it is sure to please ..
Cervantes was a Professor, Scholar and Author who also taught Literature at the University of Alcalá which he founded, 26 kilometres from Madrid going north east ..
Quixote and Sancho were the " fictional characters of his best known work " ..
Have a nice evening ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Los Huevos Rotos: Broken Eggs with Chistorra or Iberian
Our German "Bauernfrühstück" is very like that.
Bread with scrambled eggs mixed with fried Speck or lardons (alternatively "Blutwurst" (black pudding sausage) or other sausages) onions and sometimes chives or other herbs.
As for poetic names, there is "Hoppel-Poppel", a sort of fritata with leftovers.
As for the "poor knights" Sue mentioned: there is a sweet dish made with stale halved breadrolls, soaked in an egg, cream and sugar mix which are then fried. In some areas they are dusted with a mix of cinnamon and sugar and served with custard sauce.
If you want "rich knights" then you cut the rolls into thinner slices and sandwich some plum jam between them before proceeding with dipping and frying.
Bread with scrambled eggs mixed with fried Speck or lardons (alternatively "Blutwurst" (black pudding sausage) or other sausages) onions and sometimes chives or other herbs.
As for poetic names, there is "Hoppel-Poppel", a sort of fritata with leftovers.
As for the "poor knights" Sue mentioned: there is a sweet dish made with stale halved breadrolls, soaked in an egg, cream and sugar mix which are then fried. In some areas they are dusted with a mix of cinnamon and sugar and served with custard sauce.
If you want "rich knights" then you cut the rolls into thinner slices and sandwich some plum jam between them before proceeding with dipping and frying.
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Los Huevos Rotos: Broken Eggs with Chistorra or Iberian
Yes Alexandria, I wouldn't of course have commented on Quixote's way of life unless I knew just who he was and expected other people to know too. Quixote is a global stereotype, and in English we have the word "quixotic" to describe certain behaviours. I read the book (in translation of course) many years ago.
Uschi, interesting that you have "poor knights" (arme Ritter?) in Germany, I mentioned the very similar English dish of that name on the Torijas thread, a version of that dish does seem to be pan-European (near pun unavoidable)
Uschi, interesting that you have "poor knights" (arme Ritter?) in Germany, I mentioned the very similar English dish of that name on the Torijas thread, a version of that dish does seem to be pan-European (near pun unavoidable)
Re: Los Huevos Rotos: Broken Eggs with Chistorra or Iberian
Sue, it is a good way of using up leftover bread, milk and eggs. A quick and easy pudding that is enjoyed by all. Besides the ingredients were present in most households.
- karadekoolaid
- Posts: 1773
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Los Huevos Rotos: Broken Eggs with Chistorra or Iberian
We went to Cal Pep in Barcelona a few years ago, and just ate what they served up. The only thing we requested was ALL from the sea, no meat. (We´d eaten loads of ham and sausage, etc.)
One of the most delightful dishes was something akin to huevos rotos: whitebait (tiny little fish - called xonxos ) deep -fried then mixed with a barely cooked egg. A simple yet exceedingly tasty snack.
All the more so since we had to wait 1 1/2 hrs to get in
One of the most delightful dishes was something akin to huevos rotos: whitebait (tiny little fish - called xonxos ) deep -fried then mixed with a barely cooked egg. A simple yet exceedingly tasty snack.
All the more so since we had to wait 1 1/2 hrs to get in
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