Broken Eggs with Chistorra — Huevos Rotos con Chistorra at Taperia La Mina
Our Broken Eggs with Chistorra (Huevos Rotos con Chistorra) takes the beloved Spanish classic and gives it a bold, smoky twist with fresh chistorra sausage from Navarre. This northern Spanish specialty combines crispy fried potatoes, perfectly runny eggs, and slices of chistorra cooked in white wine for an unforgettable tapa that captures the spirit of Spain’s Basque Country and Navarre region.
What Is Chistorra?
Chistorra is a thin, fresh sausage originating from Navarre and the Basque Country. Made from minced pork, pork fat, garlic, and smoked paprika, it has a distinctive reddish-orange color and a spicy, garlicky flavor that sets it apart from cured sausages. Unlike chorizo, chistorra is fresh and must be cooked before eating. At Taperia La Mina, we source authentic chistorra to ensure every bite delivers the true flavor of northern Spain.
Our Wine-Cooked Chistorra Technique
For this dish, we cook the chistorra in a splash of white wine, which creates an incredible savory sauce. The chistorra is sliced and seared until golden, then the wine is added and reduced until it forms a glossy, flavorful jus that coats the sausage. This wine-cooked chistorra is placed over the crispy potatoes alongside the runny eggs, and the combination of the smoky sausage, rich egg yolk, and wine sauce is absolutely irresistible.
Pairings and Serving Suggestions
This hearty dish pairs wonderfully with a glass of Rioja white wine or a cold Basque cider. It makes a satisfying meal on its own, or serve it alongside our Mixed Salad for a refreshing contrast. Explore the bold flavors of northern Spain at Taperia La Mina in Benidorm.