The origins of Julian Serrano’s huevos estrellados—literally translated as “shattered eggs”—can be traced to a visit he made to Madrid’s Cafe Lucia. Huevos estrellados are the signature dish there, but Serrano wasn’t wild about them. So like any good chef, he took that as a challenge. The results can be found on the menu of his eponymous restaurant in Aria.

Serrano goes so far as to describe his version as “magical. Some dishes are good some particular time of the day or year; however, this dish is good anytime: 4 a.m., 10 p.m., noon, anytime. Because it’s so good. Besides, who doesn’t like eggs, fries and chorizo.” Couldn’t have said it any better ourselves.

Huevos Estrellados

(serves 4)

Ingredients:

8 organic eggs

1 lb. Idaho potatoes

2 cups Spanish chorizo

1 cup extra virgin olive oil

Method:

Peel the potatoes, cut into batons reminiscent of French fries and fry in the olive oil. Slice the chorizo in half-inch pieces and sauté with oil until it turns brown. Add the fries to the chorizo and continue to sauté for two minutes. In a different pan, heat the olive oil until very hot and fry the eggs until the egg whites are crispy on the edges but the yolks are still runny. Plate the fries and chorizo mix and then lay the eggs on top. Cut the eggs so the yolks mix with the fries and chorizo to give you that “special huevos estrellados taste.” Add salt to taste.