Huevos Rotos

OK, I’ve got this under veggies which may be a bit of a stretch given the eggs. This has become one of our staple lunches.

Heuvos Rotos is Spanish for Broken Eggs. It is usually made with fried eggs being broken over fried potatoes, sometimes with jamon thrown in for good measure. However, we first had it in Madrid where the eggs were served over a sort of Ratatouille mixture, though they used green peppers instead of sweet peppers. We now make it as a handy-dandy lunch using left over Ratatouille (I always make enough to have leftovers).

Louisiana hot sauce makes a wonderful addition.


serves: 2
preparation time: 5 mins
cooking time: 4 mins


  • 4 ladels leftover Ratatouille
  • 2 or 4 (if hungrier) eggs
  • hot sauce, such as Louisiana
  • Salt & pepper


Reheat the leftover Ratatouille in the microwave or pan. Meanwhile, fry the eggs making sure you leave the yolks soft.

Spoon the Rat. into suitable serving bowls. Place the eggs on top of the Rat. Season to taste with salt flakes and coarsely ground black pepper. Shake over hot sauce to taste.

It is de rigueur to break the egg yolks into the underlying veggies. Enjoy.

Get a pdf version of this recipe.

Posted in Veggies Tagged with:
One comment on “Huevos Rotos
  1. Steve says:

    This sounds great. If only we had leftover ratatouille 🙂

    Typo in ladels.

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