Tasting Table Chicago: Huevos Estrellados con Chorizo (Fried Eggs With Chorizo)

To learn more about this recipe and see a step-by-step slide show, see our related story, Chef Obsession: Huevos Estrellados, in our Chicago edition. 

Recipe adapted from Ryan Poli, Tavernita, Chicago

Huevos Estrellados Con Chorizo (Fried Eggs With Chorizo)
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Huevos Estrellados con Chorizo (Fried Eggs With Chorizo) from Ryan Poli, Tavernita, Chicago
Servings
2
servings
Ingredients
  • ½ pound peeled Yukon potatoes, diced
  • 6 cups plus 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • ¼ cup small diced Spanish cured chorizo
  • 2 large eggs
  • Sea salt
Directions
  1. In a large bowl, add the potatoes. Fill the bowl with cold water and let the potatoes soak for 10 minutes. While the potatoes are soaking, fill a large stockpot with water and bring to a boil over high heat. Drain the potatoes, add them to the pot and bring back to a boil. Cook until the potatoes are tender but not falling apart, about 4 minutes. Use a slotted spoon to transfer the potatoes to a sheet pan lined with paper towels and place in the refrigerator until cold, about 20 minutes.
  2. In a large stockpot set over medium-high heat, bring 6 cups olive oil to 250º. Carefully add the reserved potatoes and fry until just before they begin to color, about 8 minutes. Use a slotted spoon to transfer the potatoes to a sheet pan lined with paper towels and let sit in the refrigerator until cold, about 20 minutes. Bring the olive oil to 375º and fry the potatoes again until golden-brown, about 2 minutes. Use a slotted spoon to transfer the potatoes to a plate and season with kosher salt.
  3. In a medium skillet set over medium heat, heat 2 tablespoons olive oil and add the chorizo. Cook until the chorizo begins to brown, about 5 to 7 minutes. Transfer the chorizo to a serving bowl, add the potatoes and stir to combine.
  4. In a nonstick skillet set over high heat, add the remaining 4 tablespoons olive oil and the eggs. Fry until the eggs' edges are brown and crispy but the yolks are still runny, about 2 minutes. Carefully drain the oil from the pan with the egg in it. Use a spatula to break up the egg yolk and whites and quickly spoon over the potatoes. Sprinkle with sea salt and serve immediately.
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