Spanish Chorizo and Egg Bocadillo

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced chorizo and cook for 3-4 minutes, stirring occasionally, until slightly crispy and fragrant. Remove the chorizo from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil. Crack the eggs into the skillet, season with salt and pepper, and fry for 2-3 minutes until the whites are set and the yolks are still runny (or to your preferred doneness).

While the eggs are cooking, lightly toast the split bread pieces if desired.

In a small bowl, mix the mayonnaise with the pimentón to create a smoky aioli.

Spread the smoky aioli evenly on both halves of the toasted bread.

Layer the cooked chorizo onto the bottom half of each bread piece.

Carefully place one fried egg on top of the chorizo on each sandwich.

Cover with the top half of the bread and serve immediately.