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Spice up dinner with José Andrés’ recipes

Bring a taste of Spain home with chef José Andrés' Latin-inspired recipes. These delicious dishes will add some to heat to your home on those cold winter nights. On the menu: pork loin with sea salt, fried egg with chorizo and seared Piquillo peppers stuffed with cheese.

Fried egg with chorizo (Huevo frito con chorizo)
Servings:

Serves 4

Ingredients

    • 4 large eggs
    • 8 garlic cloves
    • 1/4 cup Spanish extra-virgin olive oil
    • 4 ounces chorizo sausages, sliced into 1/4-inch rounds
    • 4 sprigs fresh thyme
    • Sea salt to taste

Preparation

Baking Directions:

Gently crack open the eggs and separate the yolks from the whites, putting each yolk and each white into its own small bowl. Split open the garlic cloves by placing them on a chopping board and pressing down hard on them with the base of your hand or with the flat side of a kitchen knife. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Add the garlic and cook until lightly browned, about 5 minutes. Transfer garlic to a plate and set aside. Increase the heat to medium-high and add 2 tablespoons of the olive oil. Once the oil just begins to smoke, tip the sauté pan to a steep angle so the oil collects on one side to create a small bath. Carefully slide the egg white into the oil bath and spoon hot oil over the white 3 or 4 times. until the edges start to get brown, then flip the egg white over. Cook for another 30 seconds. Transfer egg white with a slotted spoon to a serving plate, set aside and keep warm. Repeat with the remaining egg whites. Pour the olive oil from the pan into a small bowl and set aside. Return the pan to the stovetop and continue to heat over medium-high heat. Add the chorizo and cook for 30-45 seconds, flipping the rounds when the sides begin to brown. Add the thyme and continue cooking for 1 minute.

Serving Directions:

Divide the egg whites between four plates. Gently spoon an egg yolk over each egg white. Divide the chorizo and thyme between the plates and garnish with the reserved garlic. Sprinkle with sea salt and drizzle the reserved cooking oil over each plate.

Tips:

*Cook’s note: You can carefully poach the egg yolks in a small pot of gently simmering water, if you like.

About the chef:
José Andrés is an internationally recognized culinary innovator who is widely credited with bringing the “small plates” concept to the United States. Critically recognized by various magazines like, Bon Appetit, Food & Wine and Saveur, he also has a new TV show called “José Made in Spain,” and recently released his first cookbook, “Tapas: A Taste of Spain in America” (Clarkson Potter Books). When he is not in the kitchen or in front of television cameras, Andrés serves on the board of DC Central Kitchen and is a contributing editor to Food Arts. He lives in Washington with his wife, Patricia, and their three daughters.


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