Cojonudos, an excellent tapa

Starters30 minutes4 people400 calories
1 star2 stars3 stars4 stars5 stars (1 votes)
Loading ...

By Alicia tomero

Cojonudos, an excellent tapa

This recipe is presented as a great tapa, very filling and with a traditional flavor. Is called awesome, made with jijas, a pork mince seasoned in the style of chorizos. It's like saying that a chorizo ​​filling has been made, but without putting it in the belly.

In other places in Spain, this chorizo ​​picadillo is also known as zorza, moraga or chichas. They are generally fried, something we will do in this recipe. We will place it on a large slice of bread and add a piquillo pepper and a fried egg. Delicious!

To make a good tapa, don't forget to toast the pan, so that it is crispy and more appetizing. Be sure to take a look at our other proposals that appear in our recipe book:

Creamy potato with chorizo ​​hash and cheese tile
Related article:
Creamy potato with chorizo ​​hash and cheese tile
Related article:
Chorizo ​​to hell
Related article:
Broken eggs with chorizo, a traditional dish

Cojonudos, an excellent tapa

Print recipe

An exquisite tapa made with crusty bread, jijas, piquillo pepper and fried egg.

Cojonudos, an excellent tapa
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: incoming
  • Calories: 400
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of jijas or chorizo ​​minced meat
  • 4 eggs
  • 4 quality canned piquillo peppers
  • 1 thick loaf of bread
  • Olive oil
  • Sal Island

Preparation

  1. In a pan add 5 tablespoons olive oil and we heat it up. When it gets a little warm, we add the Chorizo ​​Hash and we crumble it with the fork so that the dough separates. As it cooks, we constantly turn it with the fork to help it fry.

  2. We cut four large somewhat thick slices of bread. On a griddle or similar, we place the bread and toast it on both sides.

  3. In a small frying pan, add olive oil and heat it. When it gets hot, let's go frying the eggs one at a time. When we have them, we add a little salt on top.

  4. When we have all the ingredients prepared, we have the assembly. We begin by placing the slice of bread and with the help of a spoon, we will sink it a little so that the slice has hollow shape. Inside, we place the jijas and press so that they join together.

  5. We open the Piquillo pepper and we place it on top. We will do the same with the fried egg. Finally we can decorate it with a sprig of parsley or a padrón pepper.


Discover other recipes of: Appetizer recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.