Citrus Salad with Chorizo and Crispy Fried Egg | Recipe

When I told friends about this recipe, they weren’t very sure at all, but they love it now! Sometimes we see citrus fruits served with a boiled egg but not very often with a fried one. This recipe is from Las Hurdes, a really beautiful area in the north of Extremadura. It is often simply called ensalada de naranja – orange salad – which is a bit unfair on all the other ingredients, but they all work together to make a really great dish.  If you like, you can cook up more chorizo than the recipe says. After all, it’s really addictive…

Ingredients

• 1 lemon 
• 3 oranges
• 60ml (¼ cup) olive oil
• 100g fresh chorizo, diced
• 4 garlic cloves, sliced
• 2 free-range eggs
• sea salt and freshly ground black pepper

To serve

• extra virgin olive oil
• microherb leaves, such as amaranth, pea or radish
• sourdough toast

Serves: 2
Time: 20 minutes

Method

Remove the peel from the citrus fruits and cut into segments. Arrange on plates. 

Heat 2 tablespoons of the olive oil in a small frying pan (skillet) over a medium-high heat and fry the chorizo until golden and crisp. Remove the chorizo from the pan and set aside on a plate. Add the garlic to the pan and allow to cook for 1 minute more, then remove from the heat and set aside to allow the garlic flavour to infuse into the oil. 

Heat the remaining oil in a non-stick frying pan over a high heat and fry the eggs for 2 minutes until the whites are a little golden and crisp, but the yolk is still runny. Spoon a little of the hot oil over the yolk to just set the top. 

Place the eggs on top of the citrus fruits, then scatter over the chorizo and drizzle with the garlicky oil.

To serve, season with salt and pepper. Scatter over the microherbs and serve with toast. The best way to eat it is to cut up the eggs and mix everything together so that the yolk combines with the citrus and rich chorizo.