Chorizo and Fried Egg Croquettes
Ingredients
- Chorizo
- Eggs
- Flour
- Milk
- Salt
- Olive oil
- Butter
- Breadcrumbs
Preparation
- Fry the eggs, keeping the yolks slightly runny.
- Chop and sauté the chorizo.
- Melt the butter in a pan and add a bit of milk, stirring to avoid lumps.
- Cut the fried eggs into small pieces and add the chorizo. Cook everything in olive oil.
- Mix all the ingredients together and let the mixture cool.
- Shape the croquettes and coat them in beaten egg and breadcrumbs.
- Fry them in plenty of hot oil.
- Perfect to enjoy alone, as a couple, or with family.
Chorizo
A typically Spanish sausage
This is the most iconic cured sausage from Spain and Portugal.
It’s also traditional across South America, though with slight differences in texture and flavour.
The Spanish word “chorizo,” meaning both the sausage and, colloquially, a “thief,” is said to come from the Caló words chorar (to steal) and chorí (thief), a playful nod to how irresistible this delicacy is.
Classic chorizo always includes garlic and paprika, which give it its deep red colour, although modern versions may vary in seasoning.
There’s a wide variety of chorizos: Rioja, Pamplona, Cular, Cantimpalos, León, Ávila, Salamanca, Asturias, Potes, Navarra’s chistorra, the Canarian Teror chorizo, and Galician chorizo, among others.
All are made mainly from minced or marinated pork seasoned with spices.
It can be enjoyed as a tapa, in a sandwich, baked roll, with fried eggs, rice, stew, or potatoes.
Today, vegan versions made from pumpkin, tofu, or seitan are also available.
Chorizo croquettes awaken the appetite the moment they touch even the most refined palate.
Fried Egg
Original, bold, and playful croquettes
The most common choice is the hen’s egg, though in Spain quail eggs are also frequently used. They cook in just a few minutes.
The three essential ingredients are egg, olive oil, and salt — with four optional extras: ham, cheese, pepper, and bread.
In the United Kingdom and the United States, fried eggs are often served for breakfast with bacon, cooked in the same pan, though scrambled eggs also have many fans.
The Spanish ideal for a perfect fried egg is a lightly crispy or browned white and a runny yolk — what’s known as huevos con puntilla. Still, everyone is free to adapt it to their own taste.
Always use fresh eggs and never straight from the fridge. Crack the egg into very hot oil, and season with salt once served.
Some recipes suggest adding garlic to the oil, and in Andalusia fried eggs are often paired with pork cracklings or breadcrumbs.
Fried egg croquettes are delightfully original and especially loved by children. Give them a try.
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