Chorizo and Eggs - Spanish Tapas style

My mom loves runny yolks. I think it's bizarre and it induces a slight gag reflex, but each to their own when it comes to eggs. I personally love over easy eggs - some yolk to lap up with toast but not all over my plate. So when I saw this recipe on a Spanish travel/food special on PBS, I knew I had to make it for her. It's a totally different way of making eggs.


Chorizo and Eggs - Spanish Tapas Style

Serves one or two


2 eggs
1 link Spanish corizo - the kind that is almost like dried sausage - not Mexican chorizo that cooks like ground beef, cut into 1/2 inch slices - you want about 4-5 slices per two eggs
3-4 cloves garlic, smashed with a chef's knife, remove the skins but don't chop or press with garlic press
2 sprigs rosemary
Olive oil
Salt to taste


Here's this new crazy way of cooking eggs - I've watch a lot of cooking shows with eggs (even the episode of No Reservations where a couple indigenous Africans cook an egg in dirt - and Tony eats it) and I have never seen this:

Get your olive oil (about 1 1/2 Tablespoons) going in a non-stick skillet on medium until hot - takes about a minute. Separate the egg yolk from white. Don't break the yolk! Set the yolks aside. Throw your two egg whites into the hot pan and flip once until they are cooked through. Slide the cooked egg on your serving plate. Get this - place your uncooked egg yolks onto your cooked whites. But they are cold you say! Gross you say! Let me continue... 


Put another 2 Tablespoons of olive oil in your hot skillet. Throw in your chorizo, smashed garlic cloves and whole rosemary sprigs. Brown your chorizo and garlic for several minutes, flipping the chorizo and roasting the garlic until soft and brown and your kitchen smells like garlic and rosemary. Instant room freshener! 


Place the chorizo/garlic/rosemary on your egg whites and around the yolks. Now spoon the remaining flavored oil in the pan onto the egg yolk to get them nice and warm and flavorful. Sprinkle with salt. Serve with a crust of bread or toast. 


You can do the same recipe for scrambled eggs - just spoon the oil over the eggs before serving. I'd also throw in the salt when whipping the eggs before scrambling. I think I will take some photos the next time I prepare this so you can see a final preparation - perfect for yolk lovers!