Mediterra's Fried Eggs with Grilled Halloumi, Chorizo and Zhoug

Photography by Dave Bryce. Styling by Keith Recker.

If you’re looking for the perfect over-easy egg, you’ve found it: chorizo and eggs. The leftover drippings from fried chorizo provide a glistening coating of natural oils and deep flavors in which the eggs dance while cooking until the edges reach the perfect crispiness.

Mediterra Cafe Executive Chef Aniceto Sousa says, “We grew up eating these ingredients,” he says. “My mom would make Portuguese chorizo and eggs, crispy around the edges and with a dippy yolk, to eat with bread. That was our really simple, easy Saturday morning breakfast.”

Along with the Chorizo and Eggs, Sousa serves a grilled halloumi cheese, which is a perfect accompaniment to this traditional spanish breakfast dish. The zhoug sauce adds a contemporary herbiness to the whole affair.

For zhoug sauce

½ cup parsley
1 cup cilantro
2 garlic cloves
½ tsp ground cumin
¼ cup extra-virgin olive oil
1 tsp salt
2 wax peppers
4 tbsp rice wine vinegar

Combine all ingredients in blender. Puree until smooth, set aside.

For eggs

1 package (1 lb) fresh Spanish chorizo
4 eggs
Salt, pepper, and smoke paprika
4 tbsp canola oil
1 package (250 grams) of halloumi cheese, sliced into 4 equal slices

Slice chorizo into ½-inch slices on the bias.

Heat sauté pan with 2 tablespoons canola oil over medium heat. Fry chorizo until crisp on both sides, 5 to 6 minutes. Remove and keep warm.

Fry eggs sunny-side up in leftover chorizo renderings and oil to preferred doneness, seasoning with salt, pepper, and sprinkle of smoked paprika.

In separate nonstick sauté pan, heat 2 tablespoons canola oil to high heat. Pat slices of halloumi with paper towel to dry and add to oil to sear cheese until crisp on one side, 2 to 3 minutes. Turn and heat second side until cheese is completely heated through and crisp. Remove to paper towels.

For plating

Smear spoonful of sauce across platter top with eggs, halloumi, and chorizo. Serve with bread.

More recipes from Mediterra Cafe here.

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