Huevos Rotos with Artichoke Hearts and Iberian Ham

Huevos Rotos with Artichoke Hearts and Iberian Ham

Huevos rotos (Spanish broken eggs) with artichoke hearts and Iberian ham make a simple, tasty recipe, perfect for anyone who wants to prepare a special dish without too much fuss. A truly Spanish combination of quality vegetables, creamy egg and the unmistakable touch of Iberian ham.

For this recipe we use Conservas Almanaque Natural Artichoke Hearts, a gourmet preserved vegetable ideal for quick dishes, warm starters or recipes with a traditional flavour. Their tender texture and mild taste pair beautifully with intense ingredients such as Iberian ham or extra virgin olive oil.

Ingredients (serves 2):

• 1 jar of Conservas Almanaque Natural Artichoke Hearts.
• 2 eggs.
• 80 g Iberian ham shavings.
• 2 medium potatoes.
• Extra virgin olive oil.
• Salt to taste.
• Freshly ground black pepper.
• Chopped fresh parsley.

Method:

1. Peel the potatoes and cut them into thin slices or chips, as you prefer.
2. Fry them in olive oil until golden on the outside and tender inside. Remove and drain on kitchen paper.
3. Carefully drain the artichoke hearts and cut them in half if they are too large.
4. In a frying pan with a few drops of extra virgin olive oil, sauté the artichokes for a few minutes until lightly golden.
5. Arrange a bed of potatoes on the plate and spread the sautéed artichoke hearts on top.
6. Fry the eggs, leaving the yolks runny, and place them on top of the potatoes and artichokes.
7. Add the Iberian ham shavings on top so that they warm slightly from the heat of the dish.
8. Break the eggs just before serving and finish with freshly ground black pepper and a little fresh parsley.

Chef's tip:

For a more gourmet finish, add a drizzle of raw extra virgin olive oil just before serving. You can also replace the fried potatoes with Spanish baker-style potatoes (patatas panaderas) for a softer, more elegant version.

This dish works very well as a starter to share or as a casual supper with a special touch.