By Doreen Colondres for the campaign: Crafted in Spain, Perfected by Time
Huevos Rotos de Yuca, Jamon and Chimichurri
A beloved classic from Spanish cuisine: Huevos Rotos con JamónConsorcio Serrano Español. This dish, which translates to “broken eggs with Serrano ham,” is a comforting and satisfying meal that’s perfect for any time of day. The traditional version is made with potatoes, but I love it with yuca and an authentic chimichurri. Whether you’re serving it for brunch, lunch or a casual dinner, each bite is a harmonious blend of flavors and textures, specially if you pair this with a wonderful D.O. Cava Guarda Superior Reserva, du to its balanced acidity and flavors that helps cutting the richness and acidity of the recipe.
What you need:
10-12 piece of de yucca (ready to fry)
1-2 eggs, organic/free range preferred
2-3 oz Crispy Jamón Consorcio Serrano Español
Sunflower or Olive oil for frying
Salt and pepper to taste
For the chimichurri:
- 1/2 cup of extra virgin olive oil
- 1/2 cup salted water
- 2 tbsp. red wine vinegar
- 1/2 garlic head
- 1/2 med red bell pepper
- 1/2 cup fresh parsley
- 1 tbsp dry oregano
- 1 tsp. paprika
- Black pepper (to taste)
What to do:
For the chimichurri: Combine all the ingredients on glass jar and place in the refrigerator until you are ready to serve it.
Prepare the yuca: You can start pealing, boiling and then frying the yuca, but you can also use the one that comes ready to fry. Heat a generous amount of oil in a large frying pan over medium-high heat. Add the yuca and fry for 3-5 minutes or until they are golden and crispy on the outside and tender on the inside. Then, remove the yuca from the pan and place them on a paper towel-lined plate and set aside.
Cook the Eggs: On a different pan over medium heat with extra virgin olive oil, cook the eggs sunny side up, season with a little salt and pepper and set aside.
Assemble the Dish: Arrange the yuca on a plate with the fried eggs, chimichurri and the Jamón ConsorcioSerrano Español.
Serve: allowing guests to break the yolks and mix everything together.
Optional: sprinkle a pinch of smoked Spanish paprika (pimentón) or add a piquillo pepper sauce like I did for extra flavor.
Enjoy this delicious and comforting Spanish dish with a crusty piece of bread and a glass of your favorite Cava!
Picture by: Forrest Mason
