Ingredients

• 1 lb chorizo

• 6 large eggs

• Cooking spray

• Parsley, chopped, for garnish

• Green onions, for garnish

Directions

1. Fill a pot with water and bring it to a boil. Add the eggs straight from the fridge, and set a timer to 5 minutes. Immediately move to an ice bath and let cool for 10 minutes before carefully peeling them.

2. Preheat a smoker to 250°F.

3. Separate the chorizo in 6 equal parts. Spray a piece of parchment paper with cooking spray. Place one piece of the chorizo, cover it with plastic wrap, then use a rolling pin to roll it thin, but still thick enough to wrap the egg. Remove plastic wrap, then place the egg in the center, careful to press the seams together when wrapping. The sausage will shrink as it cooks, so make sure it is covered.

4. Quickly place the eggs on the smoker and close the lid. Allow the sausage to come to 160°F before removing from the grill, roughly 45 minutes to an hour, and flipping halfway through.

5. Remove from the smoker and allow to cool 5-10 minutes on paper towels. Slice in half and garnish with parsley.