Chorizo Torta

• Sriracha Aioli
• 1 large egg yolk
• 1 tablespoon lime juice
• 2 garlic cloves, minced
• 1/4 teaspoon kosher salt
• 1/4 cup grapeseed oil
• 1/4 cup extra virgin olive oil
• pinch of cayenne
• 1 teaspoon sriracha
• Chorizo Torta
• 1 tablespoon extra virgin olive oil
• 1/2 pound pork chorizo, casings removed
• 2 large ripe tomatoes, sliced
• 1 large Hass avocado, sliced
• 1/4 cup pickled jalapenos
• 2 cups lettuce
• 1 tablespoon unsalted butter
• 4 large eggs
• 4 ciabatta rolls, split, toasted if desired

1. In a double boiler over medium heat, add the egg yolk and lime juice and whisk constantly until thickened, about 5 minutes. Once thickened, remove the bowl insert from heat and continue whisking.
2. Add the garlic, salt, and 1/4 teaspoon water. Slowly drizzle in the olive oil and grapeseed oil while whisking constantly until thickened and emulsified.
3. Add the cayenne and sriracha and stir well to incorporate. Season with salt and pepper.
4. In a large skillet over medium-high heat, heat the olive oil. Add the chorizo, breaking up any lumps with your spoon and cook until the meat is browned all the way through.
5. In a non-stick skillet over medium heat, add the butter. Once the butter has melted, crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
6. Brush the inside of each roll with a generous amount of sriracha aioli. Using the bottom of the rolls layer the chorizo, lettuce, tomato, avocado, jalapenos, and top with a fried egg. Serve immediately and enjoy!

aioli, egg yolk, lime juice, garlic, kosher salt, grapeseed oil, extra virgin olive oil, cayenne, sriracha, extra virgin olive oil, pork chorizo, tomatoes, avocado, pickled jalapeufos, lettuce, unsalted butter, eggs, ciabatta rolls

Taken from food52.com/recipes/30844-chorizo-torta (may not work)