The origin of cracked or smashed eggs is uncertain, but what is clear is who is responsible for making them so popular today.
Lucio Blázquez made them fashionable in the eighties at the Casa Lucio in Madrid, and since then they have become a regular cover in many bars and restaurants throughout Spain.
One of the chefs who has best interpreted this dish is the starry one - never better said - Carles Abellán, and that is why his son Tomàs wanted to have them on the menu of the place he runs: the Alegría Bar.
In this classic from Barcelona's Eixample, happily recovered without destructive reforms, they are served in two versions: with Iberian ham and with avocado and tomato.
Both are equally delicious, and you have them at your disposal in the video above.
STARRY EGGS WITH HAM FROM BAR ALEGRÍA
Ingredients
For 1 person
2 eggs
1 sour potato
Olive oil
Some slices of Iberian ham
Salt
Preparation
Peel and cut the potato into small wedges.
Confit them in olive oil at a mild temperature (140 degrees).
Let them cool.
Fry the potato in very hot oil (180 degrees) until golden brown.
Put it in a bowl.
Fry the eggs in the same oil for about 10 seconds.
Transfer them to a plate and break them with a spoon.
Pour the eggs over the potato in a bowl.
Add half of the ham and stir well.
Serve with the rest of the ham on top.
VEGETARIAN STARRY EGGS FROM BAR ALEGRÍA
Ingredients
For 1 person
2 eggs
1 sour potato
Olive oil
Half avocado
A pear tomato
Salt
Preparation
Blanch, peel the tomato and cut it into thick half slices.
Peel and cut the avocado into equally sized slices.
Peel and fry the potato as in the previous recipe.
Fry the eggs.
Transfer one to a plate, chop it up with a spoon and pour it over the potato.
Mix.
Put it on a plate and place the avocado and tomato on top.
Season with salt and pepper.
Chop the other egg with a spoon and put it on top of the avocado and tomato.
Lightly season and serve.
