A Hamburger Today

Dinner Tonight: José Andrés's Fried Egg with Chorizo

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[Photograph: Nick Kindelsperger]

It sounds simple—too simple. I mean, do you need a full recipe describing how to fry and egg warm up chorizo? Luckily, José Andrés, in a recipe from Made in Spain, manages to throw in a couple tricks to this seemingly basic dish, helping transform into something beyond a basic dinner.

In particular, I love how the garlic is cooked in olive oil and then discarded. There isn't an aggressive pungent presence, instead the garlic-tinged oil lends a slight touch. Of course, the biggest surprise is that if you pair this with some bread, these ingredients turn into a filling meal.

Why I Picked This Recipe: I've flipped through Made In Spain a few times, and I think I always skipped this recipe because it initially sounded too simple. But after reading through the procedure, I noticed a couple steps that I realized could elevate this dish.

What Worked: The method for cooking the fried eggs sounds difficult, but it's actually not that difficult. The skillet is tilted so that the oil collects on one side, and then an egg is slid in the oil. The whites crackle and brown, but the yolks stay soft.

What Didn't: Though very satisfying, some greens would have been great. But overall this is a great recipe.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Printed from http://www.seriouseats.com/2012/04/jose-andres-fried-egg-with-chorizo.html

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