This tapa of eggs with chorizo and Iberian ham is a very easy tapa to prepare, and it also has a special touch , the sun-dried tomato cream in olive oil. It gives that sublime touch that will take your fried eggs with chorizo and Iberian ham tapa to the next level.
To prepare this recipe you will need:
- Extra virgin olive oil
- Eggs (1 or 2 per person)
- A few slices of this acorn-fed Iberian chorizo (to taste)
- A bit of Iberian ham (to taste)
- Cream ofdried tomatoes in olive oil
It is very easy to prepare, first, heat the extra virgin olive oil in a large non-stick frying pan. While the olive oil is heating up, cut your acorn-fed Iberian chorizo into slices and a good amount of Iberian ham, in this case we have used this , which is a 50% Iberian breed cebo de campo ham .
When the olive oil is hot , put the eggs in the pan, we have put 4, one per guest, but you can put as many as you want per person. Once all the eggs are laid, begin to put the slices of acorn-fed Iberian chorizo that you had cut on top, as well as the already cut Iberian ham .
Go leaving over medium heat for the three ingredients to cook. When you see that the ham begins to sweat, add the sun-dried tomato cream with olive oil with a spoon. When you are going to add it, try that all the eggs that you have added have a little of thedried tomato cream .
Once the egg whites are done, you have ready your fried eggs tapa with acorn-fed Iberian chorizo , Iberian ham and sun-dried tomatoes in extra virgin olive oil.
PS: Add a little salt flakes and pepper to the egg yolks if you wish, and eat!
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