Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
1/4 cup (60 ml) olive oil, divided
1 large white onion, chopped
2 large raw spicy chorizo sausages, removed from casings
1/4 cup (60 ml) beer
8 (1/2-inch thick) slices baguette
8 eggs
1/4 cup (60 ml) roughly chopped fresh parsley
Salt and pepper
Method:
In a large skillet, heat half of the olive oil over medium-high heat.
Add onions and cook, stirring constantly, for two to three minutes, until onions start to soften.
Add chorizo and continue stirring and cooking for four to five minutes.
Add beer and allow to reduce completely, scraping the bottom of the pan to dislodge and incorporate any stuck bits.
Remove chorizo and onions from the pan and add sliced baguette to the pan to toast for one to two minutes per side, until golden brown.
Remove bread from the pan and top each piece with the chorizo and onion mixture. Reserve.
In the same pan, heat remaining olive oil.
Crack eggs into the pan working two to four at a time, and cook for three to four minutes, or until cooked to desired temperature.
Season the eggs with salt and pepper and place one cooked egg onto each toast.
Repeat with remaining eggs and serve garnished with chopped parsley.
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