Description
A new way to enjoy eggs.
Ingredients
Scale
For the egg:
- 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
Instructions
- 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.
