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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: La Tienda
Servings: 4 to 6
Deep fried in extra virgin olive oil, this fried egg is different from what you find in the U.S. With an unset yolk and crackly white edges, it is great with chorizo and potatoes for breakfast or any meal!
6 eggs at room temperature
6 roasted piquillo peppers
½ cup olive oil
4 large potatoes
Salt and pepper
1 small onion, sliced
5 ounce cooking chorizo
¼ cup chopped parsley
Peel the potatoes and slice thinly. Heat the oil and fry the potatoes, adding the onions and parsley. When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes. Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan. Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately
This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!