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Chorizo-stuffed eggs

Australian Gourmet Traveller Spanish recipe for chorizo-stuffed eggs.

By Rodney Dunn
  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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Chorizo-stuffed eggs
Fiddly? Yes. Delicious and worth the effort? Absolutely.


  • 12 eggs, at room temperature
  • 30 ml olive oil
  • ½ onion, finely chopped
  • 50 gm dried chorizo (about ½), finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • For dusting: seasoned plain flour
  • 2 eggs beaten with 125ml (½ cup) milk, for eggwash
  • 140 gm (2 cups) fine fresh white breadcrumbs
  • For deep-frying: vegetable oil
  • 2 garlic cloves, coarsely chopped
  • 1 egg yolk
  • 15 ml lemon juice
  • 100 ml olive oil
  • 100 ml sunflower oil


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • Author: Rodney Dunn