Recipe: Fried Eggs With Chorizo And Fried Potatoes
Alex Raij fries chorizo in oil to give her eggs a bright red color and smoky flavor
A dry-cured sausage made of pork and smoked paprika, chorizo is an essential ingredient in Basque cuisine. Its smokiness perfumes this dish of fried potatoes and eggs from NYC chef Alex Raij: Fry the chorizo before the eggs, then use the same oil to cook the eggs, building more flavor.
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The key to this dish is the order of frying. Though the eggs must be cooked right before serving, feel free to prepare the potatoes in advance and flash-heat them in a 450-degree oven for five minutes before plating.
To learn more, read "Baby Got Basque."
Recipe adapted from 'The Basque Book,' by Alex Raij and Eder Montero
Fried Eggs with Chorizo and Fried Potatoes
Crisp fried potatoes are topped with smoky chorizo and runny eggs for the Basque version of breakfast for dinner.
Prep Time
10
minutes
Cook Time
20
minutes
servings
4
servings
Total time: 30 minutes
Ingredients
- Kosher salt, to taste
- 2 large (½ pound) russet potatoes—peeled, halved and thinly sliced
- 1 cup olive oil
- 3 ounces dry-cured chorizo, julienned
- 4 eggs
Directions
- Bring a large pot of water to a boil and season with salt. Line a baking sheet with a kitchen towel. Add the potatoes to the pot and cook until tender, 4 to 5 minutes. Drain and transfer to the prepared baking sheet to dry.
- In a large skillet, heat the olive oil over medium heat. Working in 2 batches, fry the potatoes until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer each batch to a serving dish and season with salt.
- Lower the heat to medium and add the chorizo. Fry until crisp, 30 seconds, then using a slotted spoon, transfer to top the potatoes.
- Return the heat to medium high and crack the eggs into the pan of chorizo oil. Season with salt and cook until the whites have set but the yolks are still runny, 3 to 4 minutes. Transfer the eggs to top the potatoes and chorizo, then serve immediately.
Nutrition
| Calories per Serving | 505 |
| Total Fat | 40.6 g |
| Saturated Fat | 8.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 178.7 mg |
| Total Carbohydrates | 22.8 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 0.9 g |
| Sodium | 499.9 mg |
| Protein | 13.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
