This Chorizo Torta is perfect for breakfast for brunch. It’s quick, easy, and totally delicious!
Ingredients
½ pounds pork chorizo, casings removed
4 ciabatta rolls, split
2 large ripe tomatoes, sliced
1 large Hass avocado, sliced
¼ cup pickled jalapeños
2 cups lettuce
1 tablespoon unsalted butter
4 large eggs
½ cup mayonnaise
1 tablespoon Sriracha
Instructions
Heat a large skillet over medium-high heat. Add the Chorizo, breaking up any lumps with your spoon and cook until the meat is browned all the way through.
Pour off the excess fat from the cooked chorizo, but leave a tablespoon in the pan. Add the sliced bread, cut-side down and toast until lightly browned.
In a non-stick skillet over medium heat, add the butter. Once the butter has melted, crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
While the eggs are cooking, prepare the Sriracha aioli by mixing the mayonnaise and Sriracha in small bowl.
Brush the inside of each roll with a generous amount of Sriracha aioli.
Using the bottom of the rolls layer the vegetables, chorizo, and top with a fried egg.
Serve immediately and enjoy!
Notes
If the rolls are particularly bready, or you just want to create a pocket for your ingredients to sit in, simply scoop out the inside of the bread leaving just the crust.