Curious facts:
The first written mention of this dish was by Averroes, an Arab philosopher who believed that to fry an egg well, abundant olive oil had to be used.
Likewise, the first version of 'huevos rotos' (broken eggs) also made its appearance in art, as in 1618 Velázquez would display the work called Old Woman Frying Eggs.
On the other hand, strangely, it has not changed much over the years. It has only variations such as using chorizo instead of ham, and serving it with peppers.
Description of huevos rotos
It is a dish based on eggs fried in olive oil, traditionally served with French fries and slices of ham. There is no historical sequence for this dish; rather, various theories attempt to explain how it was conceived. One suggests that around 1000 B.C., the Phoenicians might have been the precursors of this recipe, as they had domesticated chickens and olive oil, which could lead to this connection.
However, there is a hypothesis that it was created by the Spaniards themselves; thanks to a 19th-century cookbook that describes what could be the first version of huevos rotos, known then as eggs poached in water with vinegar.
Years later, it wasn't until 1980 that the current version of huevos rotos emerged, when Lucio Blázquez shared his recipe for fried eggs served with French fries and ham.
