Yield: 2 portions
Time: 20 minutes
This is a dish that I first came across in Spain after a late night of “research dining.” It’s quick and easy to make and can be served any time of day. Mexican cuisine has a similar dish; they use tortillas in place of the bread.
Ingredients
4 free-range organic eggs
2 cups of stale bread, torn into ½” pieces
2 medium garlic cloves, smashed, skinned removed
3 ounces chorizo, sliced ¼” thick
¼ cup extra virgin olive oil
¼ teaspoon smoked paprika
¼ cup parsley, roughly chopped
1 tablespoon maldon salt
Salt to taste
Preparation
1. Pour 2 tablespoons of olive oil into a medium sauté pan (stainless steel or black steel) large enough to hold 4 eggs. and heat over medium heat until shimmering. Add the garlic and cook, flipping occasionally, until lightly browned, about 2-3minutes. Remove garlic with a slotted spoon and discard and reserve for another use.
2. Add the chorizo, and cook until they start to render some oil and start brown around the edges, stirring occasionally. Remove chorizo from the pan and set aside. Leave the oil in the pan and keep over medium heat
3. Add the torn bread and cook and stir until they become golden brown, about 1-2 minutes. Add chorizo, parsley, smoked paprika, and season with salt. Divide onto two shallow bowls or plates; keep warm.
4. Wipe out the pan and pour in the remaining olive oil, turn the heat to medium-high. Crack the eggs into 2 small bowls. When oil just starts to smoke, carefully slip the egg into the oil. Spoon some of the hot oil on top of the egg, and cook until the whites are set, but the yolk is still runny for about 45 seconds. The edges of the whites should be browned and crispy. Carefully divide the eggs into two portions. Remove eggs with a slotted spatula, and place on top of the bread and chorizo; sprinkle with Maldon salt and serve.
Notes:
If you do not have any stale bread, use fresh and dry it out in the oven until firm but still yields with a little pressure.
You can add onions, peppers, or any other vegetables to the dish
You can substitute any meat in place of the chorizo
Try drizzling it with aioli or a romesco sauce
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