Basque Talos with Txistorra and Fried Egg

In a medium bowl, combine the fine corn flour and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add a tiny bit more water, 1 teaspoon at a time. Knead for 2-3 minutes until smooth.

Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten it between two pieces of parchment paper or plastic wrap using a rolling pin to form a thin, round tortilla, about 6 inches in diameter.

Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each talo for 2-3 minutes per side, until lightly browned and cooked through. Keep warm under a clean kitchen towel.

While the talos cook, slice the txistorra sausage into 1/2-inch pieces. Heat 1 tablespoon of olive oil in a separate skillet over medium heat. Add the txistorra and cook for 5-7 minutes, stirring occasionally, until browned and crispy.

In another small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and fry for 2-3 minutes, or until the whites are set and the yolks are still runny.

To serve, place one or two warm talos on each plate. Top with a generous portion of cooked txistorra and a fried egg. Serve immediately.