1tablespoonparmesangrated (freshly grated, if possible for a lighter, fluffier taste)
1tablespoonolive oilif needed
1/2teaspoonparsleyflat leaf or Italian, finely chopped, optional
Handful of arugula for platingif desired
Instructions
Cooking the Chorizo
Place chorizo in a large nonstick pan over medium high heat. No oil necessary. As chorizo cooks, use a spatula to break the chorizo into small pieces. (The more cooked the chorizo gets, the easier it is to break into smaller pieces.) As the cooking progresses it may be necessary to lower the heat to medium. Cook until chorizo has browned with crispy bits forming on many of the pieces , approximately 10-15 minutes. Transfer chorizo to a bowl and set aside. No need to clean pan.
Cooking the Fried Eggs
Place pan back on the burner over medium high heat. There should be enough chorizo oil in the pan for the eggs, but if not, add one tablespoon of olive oil. Crack two eggs into a separate small bowl. Make sure not to damage the yolks when cracking the eggs. Remove any shell pieces, if necessary. Carefully pour the eggs into the hot pan. Place a lid over the pan. This accomplishes two goals…1) avoids splatter and 2) creates an over-easy fried egg from the trapped moister from the lid without the need to flip the eggs. But if you prefer to use your spatula to flip the eggs, that’s perfectly fine too. Cook eggs for 2-3 minutes for runny yolks. You'll know the eggs are cooked when a white, opaqueness forms over the yolks. (See recipe photo.)
Assembly
While eggs are cooking, place a handful of arugula on a medium-sized plate and sprinkle a 1/4-1/3 cup of the chorizo on top. Once the eggs are cooked, add them on top of the chorizo and finish with one tablespoon of parmesan and 1/2 teaspoon of chopped parsley (if desired).
Notes
Even though we’re cooking a pound of chorizo, only a small portion will be used for this recipe. The remaining cooked chorizo can be used for additional servings of Chorizo, Eggs, and Parmesan or combined with pasta.Since parmesan and chorizo have a naturally salty flavor, there is no salt mentioned in this recipe. But if your taste buds run on the salty side, you may need to add a pinch of salt.