Eggs and Choricitos - Profood Limited
  • Eggs and Choricitos

May 08, 2014

Today we're talking about choricitos amigos! These bundles of pork love are so easy to prepare, you'll be amazed nobody showed you sooner. Before I delve into the easy-peasy recipe you see above, what is a chorizo? Well I'm glad you asked. It is the Spanish word used to describe various types of pork sausages. Fermented, cured, smoked or fresh, they are all equally delicious and very popular amongst Spanish-Tapas bars and aficionados. The choricitos (small chorizos) we used above are by Simon Martin, a family run business in the Spanish town of Guijuelo. Cured for 2 months, they are slightly spicy thanks to a seasoning of pimentón (paprika). We love this recipe because it is quick and oh-so delicioso!

Serves 4

500g Cooking Choricitos
4 eggs
Extra-virgin olive oil

  1. Chop your choricitos into slices, drizzle a bit of olive oil into a pan and sauté until golden.
  2. Remove the choricitos from the fire once they are ready and, using the same pan which by now is nice and hot, gently crack open your fresh eggs.
  3. Fry the eggs until the white is crispy and delicate, and the yolk is still moist and slightly runny.
  4. Garnish with parsley and serve with fresh toasted bread.

About The Author

A native Italian-Austrian based in Hong Kong, Tamara Agusta is a branding expert, integrative nutrition fanatic, aspiring yogi, food nerd, and the General Manager at Profood Hong Kong. Beautiful designs make her happy, and she cannot live without avocados, airplanes, coffee (MOGI, of course) or Evernote. Follow her on Instagram.

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