José Andrés's Fried Egg with Chorizo Recipe

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 few 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.

Adapted from Made in Spain

Recipe Facts

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Active: 20 mins
Total: 20 mins
Serves: 4 servings

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Ingredients

  • 8 garlic cloves, smashed and skins removed
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 4 large eggs
  • sea salt and freshly ground black pepper
  • 4 ounces Spanish chorizo, sliced 1/4-inch thick rounds
  • 4 fresh thyme sprigs
  • crusty bread, cut into slices

Directions

  1. Pour 1 tablespoon of the olive oil into a large non-stick skillet and heat over medium heat until shimmering. Add the garlic and cook, flipping occasionally, until lightly browned, about five minutes. Remove garlic with a slotted spoon and discard.

  2. Pour in the remaining 1/4 cup of olive oil, and crank the heat to medium-high. Crack one of the eggs into a small bowl. When oil just starts to smoke, tilt the skillet so that the oil pools on one side. 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, about 30 seconds. The edges of the whites should be browned and crispy. Carefully remove egg with a slotted spoon or spatula, and transfer to a plate and keep warm. Repeat process with remaining eggs.

  3. Pour the oil into a bowl and set aside, but do not wipe out skillet. Return the skillet to the stovetop and turn the heat to medium-high. Add the chorizo, and cook until they start to render some oil, about 30 seconds. Add the thyme sprigs, stir well, and cook for an additional minute, reducing the heat if oil starts to smoke aggressively.

  4. Divide the chorizo and thyme between four plates. Top each with a fried egg. Season with salt and black pepper. Drizzle with a little bit of the reserved oil. Serve with slices of crusty bread.