Huevos Rotos with Truffle Oil

There’s something delightfully comforting about farm food “Comida Campera” . When eating out with friends you’ll come across this dish more than once, each place I have ordered from has a unique way of making it their own. So try it yourself and give it your own spin.


  • 2 Large Red Potatoes
  • 2 Eggs
  • Slices of Lomo Iberico
  • Slices of Jamon Iberico
  • Bacon chunks chunks
  • 2 Long Green Peppers
  • Paprika
  • Thyme
  • Rock salt
  • Olive Oil
  • Truffle Oil


First off we’ll start by preparing the chips. Wash the potatoes and slice them up into chips, as thick or thin as you like, place these in a large bowl. We’re going to toss these in the bowl and season them; drizzle some olive oil, sprinkle a tablespoon of paprika, a teaspoon of thyme and a generous crushing of salt. shake and toss the bowl so make sure everything is equally coated.

Place a large pan with plenty of oil over a medium heat and allow it to heat up. Test it with a chip and if the sides start to bubble add all the chips into the oil.

Wash the peppers , pierce the peppers several times, coat it in oil and season with salt then place it on a separate pan over a high heat, rotating several times whilst it cooks to cook it evenly until it softens. (I like a charred skin)

Next, fry the bacon.

Once the chips are cooked and firm remove them from the oil and pan and let them drain. Break up the ham and lomo and add with the chips, slice up the peppers, removing the seeds and add it to the plate along with the bacon.

Fry an egg or two in the hot pan you used for the peppers and once ready place on top of the chips mixture.

Drizzle everything with the truffle oil and enjoy.