The term “scotching” refers to the finely chopped meat wrapping boiled eggs before being breaded and fried. In this case, Mexican chorizo is used for swaddling the eggs to phenomenal results. Impress yourself and your friends with this fun and straightforward chorizo scotch eggs with chimichurri recipe.
Chorizo Scotch Eggs with Chimichurri Recipe
For the Eggs:
1/4 lb raw chorizo
6 hard-boiled eggs, peeled
2 eggs, lightly beaten
2 cups panko breadcrumbs
For the Chimichurri:
1 cup parsley, chopped
1/2 shallot, minced
2 cloves garlic, minced
1 tsp red pepper flakes
1 tsp dried oregano
1/2 cup extra virgin olive oil
1 tbsp red wine vinegar
Salt and pepper, to taste
1 qt canola oil for frying
- Divide chorizo into 6 even portions. Take each piece and press it into a thin patty.
- Place an egg in the center of each patty and gently wrap the chorizo around the egg until it is evenly coated and looks like a large meatball.
- Place chorizo-wrapped eggs in the freezer for 20 minutes just until the outside is cold. This will make them easier to bread.
- While eggs are chilling, place all chimichurri ingredients into a food processor and blend until everything is finely chopped and a sauce begins to form. Set aside for dipping.
- Take 2 eggs and lightly beat them in a bowl. Place panko in a shallow bowl for breading. Dip each egg into the egg wash, then into the panko, and coat evenly.
- Deep-fry each egg at 350 degrees for about 5 minutes or until the chorizo is cooked.
- Remove from the fryer and place on a paper towel to absorb excess oil. Sprinkle with salt and serve with chimichurri.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
Don’t miss a single delicious thing: Subscribe to TABLE Magazine’s print edition.