Fiddly? Yes. Delicious and worth the effort? Absolutely.
12eggs, at room temperature30 mlolive oil½onion, finely chopped50 gmdried chorizo (about ½), finely chopped2 tbspfinely chopped flat-leaf parsleyFor dusting:seasoned plain flour2eggs beaten with 125ml (½ cup) milk, for eggwash140 gm(2 cups) fine fresh white breadcrumbsFor deep-frying:vegetable oilAlioli2garlic cloves, coarsely chopped1egg yolk15 mllemon juice100 mlolive oil100 mlsunflower oil
For alioli, process garlic, egg yolk and lemon juice in a food processor until pale and frothy. Combine oils and, with motor running, add in a thin steady stream until thick and combined. Season to taste, set aside. Makes about 250ml. Alioli will keep refrigerated in an airtight container for up to 1 week.
Place eggs in a saucepan, cover with cold water, bring to the boil over high heat and cook until hard-boiled (6 minutes). Drain, cool under cold running water, then peel and halve lengthways. Remove yolks with a teaspoon, coarsely mash in a bowl, set aside.
Heat olive oil in a small frying pan, add onion and sauté over medium heat until soft (8-10 minutes), add chorizo and sauté until caramelised (3-4 minutes). Stir through parsley, then add to cooked egg yolks and season to taste. Spoon mixture into eggs and press halves back together. Dust each egg in flour, then dip into eggwash and roll in breadcrumbs.
Meanwhile, preheat vegetable oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry eggs in batches until golden (2-3 minutes; be careful, hot oil may spit), remove and drain on absorbent paper. Season with salt and serve hot with alioli.