Chorizo and Fried Egg Wraps
Crispy pan-fried chorizo halves and fried eggs wrapped in flatbread with rocket, capers, and mayo. The chorizo renders its oil into the pan for cooking the eggs, creating a unified flavor base. Fold the wraps carefully to contain the runny yolk without spillage.
Ingredients
- 4 small cooking chorizo, halved lengthways
- 4 eggs
- 2 tbsp mayonnaise
- 4 flatbreadsflour tortillas1:1wraps
similar texture and function
- 4 handfuls arugula
- 1 tbsp capers, drained
Instructions
- 1
Place chorizo halves in a cold frying pan over low heat, gradually increasing the temperature until cooked through and beginning to crisp.
- 2
Remove chorizo, leaving just enough oil in the pan to prevent eggs sticking.
- 3
Crack eggs into the pan and fry to your preference, aiming for an almost-set yolk to prevent dripping.
- 4
Spread mayo over each flatbread.
- 5
Layer arugula, capers, and two chorizo halves on each flatbread.
- 6
Top with fried egg.
- 7
Fold up the end and two sides, then tuck in to seal.
Tips
An almost-set yolk prevents dripping when folding the wrap closed.
Good to Know
Best served immediately. Wrapped leftovers refrigerate up to 1 day but egg texture will firm.
Fry chorizo and eggs up to 2 hours ahead. Assemble just before serving to keep flatbread soft.
Serve immediately while egg yolk remains warm.
Common Mistakes
Overfry the eggs to avoid a yolk that breaks and leaks through the flatbread
Omit the oil residue after chorizo removal to avoid eggs sticking to the pan