Huevos Estrellados Con Chorizo Recipe - Chef Ryan Poli
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)
Huevos Estrellados con Chorizo (Fried Eggs With Chorizo) from Ryan Poli, Tavernita, Chicago
Prep Time
0
minutes
Cook Time
25
minutes
Servings
2
servings
Total time: 25 minutes
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
- 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.
- 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.
- 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.
- 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.