The Healthy Spanish Broken Eggs That Turns Pantry Staples into Dinner

This is a lighter, oil-free take on huevos rotos, the Spanish dish of crisp potatoes with egg broken over the top. It's built around exactly the same two ingredients most kitchens already have on hand, and it earns its place here for a simple reason: eggs bring the choline and protein, while the potatoes bring potassium and a real dose of vitamin C, something people don't usually associate with a comfort dish like this one.

What you'll need

• 3 to 4 medium potatoes, cut into wedges or cubes
• 4 eggs
• Sea salt, pepper
• A pinch of smoked paprika, if you have it
• Fresh parsley, chopped, to finish

How to make it

Preheat the oven to 200°C. Toss the potato wedges with sea salt, pepper, and paprika if using, spread on a lined tray in a single layer, and roast for 25 to 30 minutes, turning halfway, until golden and tender with crisp edges. While the potatoes finish, gently poach the eggs in a pan of barely simmering water until the whites and yolks are both completely set, no soft or runny centre. Plate the roasted potatoes, break the eggs open over the top so they spill across the dish the way the traditional version does, and scatter with parsley.

A note on the eggs

The classic version of this dish leans on a runny yolk for the sauce, but Singapore Food Agency and KKH are both clear that pregnant women should stick to fully cooked eggs, so this version poaches them until completely set instead. You still get the broken-egg presentation, just without the salmonella risk that comes with an undercooked yolk.

Crisp potatoes, real protein, and dinner from what's already in the kitchen.