I joined a bookclub! It’s virtual, on Facebook, and it’s for cookbooks.
Unlike other bookclubs, there’s no pressure to actually read the book, only to cook from it. Or not, if the book doesn’t suit your taste. Then post photos of what you’ve made, critique the recipe and comment on other people’s postings.
So far, this bookclub has been a lot more successful than the last one I belonged to. We got together one time, chatted about the book for maybe 10 minutes, then ate the food we’d ordered in and drank a bunch of wine. My research shows that this is the way most bookclubs operate, though they usually last a little longer than ours did.
This month’s book is Simple. Effortless Food, Big Flavours by Diana Henry. I was happy it was chosen because I already owned it which left me free to spend money on ingredients rather than on another cookbook. And what a fantastic book of recipes! There are so many dishes that I wanted to try out.
First up: Huevos Rotos (that’s Spanish for broken eggs). The deal is that the potatoes and onions and spices are cooked then the eggs are dropped onto that mixture, from a height, so they break. I managed to break only one of them while adding them from much less than the 12 inches asked for in the recipe because I was not interested in cleaning up if I missed the pan… a strong possiblity. I could have poked the yolk to get the effect but instead I put a lid on the mixture and steam cooked the eggs because runny yolks bug me. This prompted me to rename this Huevos al Vapor (in my head only).
This is a fantastic recipe. I thought about how good it had tasted often… until I made it again, two days later.
Here’s what happens.
Measure 14 oz. of potatoes. These are mini potatoes.
Grab an onion and some garlic.
Chop the onions.
Smash the garlic.
Heat the olive oil, then put the onions and potatoes in the pan.
While the onions and potatoes are cooking, get the eggs.
Measure the smoked paprika and red chili flakes so they are ready.
After 12 or so minutes, the onions and potatoes look like this.
Grind some salt and pepper over.
Add the paprika and chili flakes.
Add the garlic too.
After cooking for another 4 minutes.
Aggs are cooked, so these are Huevos Rotos.
Not quite as pretty served on a plate, but the taste is what matters.
Here’s where I found the recipe online so you can make this too:
Preparation time: about 25 minutes
Makes: 2 servings
1/3 cup (80 mL) extra-virgin olive oil
1 large onion, very finely sliced
14 oz (400 g) round red or round white potatoes, peeled or unpeeled, sliced
Salt and pepper
2 garlic cloves, crushed
2-1/2 tsp (12.5 mL) smoked paprika
1/4 tsp (1 mL) chili flakes
2 to 4 eggs, depending on appetite
Heat the olive oil in a large nonstick skillet over medium heat and add the onion and potatoes. Fry for about 12 minutes, or until the potatoes are soft right through and everything is golden. Season, add the garlic and spices, and cook for another 4 minutes.
Break the eggs one by one into the pan. You need to do this from a height of at least 12 inches (30 cm) so that the eggs crash into the mixture. Season with salt and pepper and let them cook for a minute or so without stirring. You can scoop up some oil from the edge of the pan (tilt the pan so you can do this) and spoon it over the eggs to help them set. Pierce the eggs — they are rotos, after all — so the yolks are just starting to run before serving.