A dry-cured sausage made of pork and smoked paprika, chorizo is an essential ingredient in Basque cuisine. Its smokiness perfumes this dish of fried potatoes and eggs from NYC chef Alex Raij: Fry the chorizo before the eggs, then use the same oil to cook the eggs, building more flavor.
The key to this dish is the order of frying. Though the eggs must be cooked right before serving, feel free to prepare the potatoes in advance and flash-heat them in a 450-degree oven for five minutes before plating.
To learn more, read "Baby Got Basque."
Fried Eggs with Chorizo and Fried PotatoesRecipe adapted from 'The Basque Book,' by Alex Raij and Eder Montero
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes