- 2 cups olive oil
- 6 chorizo sausages, sliced
- 1 garlic clove, thinly sliced
- 20 g rosemary
- 8 free-range eggs
- 20 g thyme
- 2 t salt
- 2 t pepper
Coat a 40 cm pan in the olive oil and fry the chorizo. Once the fat has rendered, remove from the oil.
Using the same pan, add the garlic and rosemary and sauté over a low heat for 1–2 minutes (take care not to burn the garlic).
Crack the eggs into the oil. Tear the thyme over the eggs and season to taste. Cook to your liking.
Serve with the sausages.