Lately I find myself ordering fried-egg and chorizo dishes in Spanish restaurants, so I was thrilled to come across this really cool Spanish open-face fried-egg sandwich in my friend and Zingerman's cofounder Ari Weinsweig's terrific book, Zingerman's Guide to Good Eating. Though Ari's recipe doesn't call for quick-fried chorizo slices, I can tell you that a little quick-fried chorizo adds immeasurably to my enjoyment of any egg dish.
- 2 tablespoons fruity olive oil, preferably Spanish (any nonpeppery olive oil will do)
- 2 large eggs
- 2 slices crusty country bread
- Sea salt
- Freshly ground black pepper
In a medium skillet heat 1 tablespoon of the olive oil over medium-high heat.
Crack the eggs into the skillet. They will bubble around the edges, making them crisp. Break the yolks with a wooden spoon, and spread them over the whites a little and cook until set, 3 or 4 minutes.
Meanwhile, toast the bread, and brush with the remaining tablespoon of olive oil.
Place one egg on each slice of bread, and sprinkle with salt and pepper. Serve hot.