“This charming pintxo is a real crowd-pleaser: who doesn’t love fried eggs and chorizo? In the version we make at Txikito, we cut the chorizo into very thin matchsticks, which makes it easier to eat and ensures that all of the flavors come through in each bite. Make sure that the chorizo is at room temperature, as cold chorizo is waxy and not as tasty and will make your eggs cold.” –Chef Alex Raij
Click here to purchase your own copy of Alex’s Raij’s cookbook The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito from Ten Speed Press.
- 5 ounces dry-cured spicy chorizo, at room temperature
- 6 tablespoons sweet vegetable “marmalade”, at room temperature, or 1 Spanish onion, 1/4 cup extra-virgin olive oil, and pinch of Kosher salt
- 6 (1/2-inch-thick) slices baguette, cut on the bias
- 1/4 cup extra-virgin olive oil
- 6 quail eggs, at room temperature
- Maldon salt, for finishing
- Using a sharp knife, cut off the tips of the chorizo, then cut it in half at its U bend to create 2 logs. Carefully make a shallow incision along the length of each log and peel off the thin casing. Slice the chorizo crosswise into 1-inch-thick pieces. Cut each piece lengthwise into thin slices and then cut the slices into matchsticks. Alternatively, cut the chorizo logs crosswise into thin coins. Set aside.
- If using the vegetable marmalade, spread 1 tablespoon of it onto each baguette slice. If using the onion, dice it very small, then cook it very slow and low in a frying pan with the oil and salt for about 25 minutes, until very soft and sweet. Let cool to room temperature, then spread about 1 tablespoon onto each bread slice. Top the marmalade or slow-cooked onion with a generous amount of the chorizo, then make a small well in the middle of each mound of chorizo.
- In a very small frying pan, heat the oil over high heat. Add the quail eggs one at a time, then reduce the heat and fry. Nestle a fried egg in each chorizo well. Sprinkle a little Maldon salt over each yolk and serve at room temperature.