Gluten-Free JOC Soups and Stews - Spanish Cojonudo

Ingredients:

4 gluten-free eggs
4 gluten-free chorizo slices
4 slices gluten-free bread
2 tablespoons gluten-free olive oil
1 clove garlic, peeled
Salt and pepper to taste
Fresh parsley for garnish
1 tablespoon gluten-free white wine vinegar
Pinch of smoked paprika

Steps:

In a pan, heat olive oil over medium heat.
Add peeled garlic and chorizo slices, cook until chorizo is slightly crispy.
Remove chorizo and garlic, leaving the oil in the pan.
Toast gluten-free bread in the flavored oil until golden.
Fry eggs in the same pan to your liking.
Place eggs on top of the toasted bread.
Add chorizo slices back on top of the eggs.
Drizzle with white wine vinegar and sprinkle with smoked paprika.
Season with salt and pepper, garnish with fresh parsley. Enjoy your gluten-free Spanish Cojonudo!