Madrid · Spain
Huevos Rotos
Fried eggs 'broken' over a bed of fried potatoes so the runny yolk coats them, usually with jamón or chorizo — a tavern and home dish tied to Madrid, where it is also called huevos estrellados. It was popularised in the capital by Casa Lucio, whose 'huevos estrellados' became a celebrity favourite.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Where it comes from
Fried eggs 'broken' over a bed of fried potatoes so the runny yolk coats them, usually with jamón or chorizo — a tavern and home dish tied to Madrid, where it is also called huevos estrellados. It was popularised in the capital by Casa Lucio, whose 'huevos estrellados' became a celebrity favourite. The appeal is deliberate simplicity: crisp potatoes, soft yolk, salty cured pork.
Where to eat Huevos Rotos
0 restaurants worldwide serve it.
The variants
Con jamón
Topped with Iberian cured ham, the most classic version.
Con chorizo
Made with sliced chorizo, adding smoky paprika richness.
Con morcilla
Uses blood sausage for a deeper, earthier plate.
Con gulas o gambas
Seafood twist with baby-eel substitute or prawns.
Cook it yourself
- Huevos Rotos
Fried eggs broken over a bed of golden potatoes so the runny yolk slides down and coats everything, usually crowned with jamón or chorizo. It is deliberately unfussy tavern food, meant to be mixed up on the plate and eaten straight away.