Description
Travel around the world just by changing up your breakfast table.
Ingredients
Scale
For zhoug sauce:
- ½ cup parsley
- 1 cup cilantro
- 2 garlic cloves
- ½ tsp ground cumin
- ¼ cup extra-virgin olive oil
- 1 tsp salt
- 2 wax peppers
- 4 tbsp rice wine vinegar
For eggs:
- 1 package (1 lb) fresh Spanish chorizo
- 4 eggs
- Salt, pepper, and smoke paprika
- 4 tbsp canola oil
- 1 package (250 grams) of halloumi cheese, sliced into 4 equal slices
Instructions
For zhoug sauce:
- Combine all ingredients in blender. Puree until smooth, set aside.
For eggs:
- Slice chorizo into ½-inch slices on the bias.
- Heat sauté pan with 2 tablespoons canola oil over medium heat. Fry chorizo until crisp on both sides, 5 to 6 minutes. Remove and keep warm.
- Fry eggs sunny-side up in leftover chorizo renderings and oil to preferred doneness, seasoning with salt, pepper, and sprinkle of smoked paprika.
- In separate nonstick sauté pan, heat 2 tablespoons canola oil to high heat. Pat slices of halloumi with paper towel to dry and add to oil to sear cheese until crisp on one side, 2 to 3 minutes. Turn and heat second side until cheese is completely heated through and crisp. Remove to paper towels.
For plating:
- Smear spoonful of sauce across platter top with eggs, halloumi, and chorizo. Serve with bread.