Trim, dessed, and small dice <quantity>2</quantity> habanada peppers

Trim, deseed, and small dice <quantity>2</quantity> red chilis

Finely chop <quantity>½<unit>bunch</unit></quantity> of parsley

Add the chopped parsley and diced chilis to a bowl

Add <quantity>1<unit>tsp</unit></quantity> of cumin powder, <quantity>1<unit>tsp</unit></quantity> of dried oregano, and salt to taste

Add the zest of <quantity>1</quantity> lime and <quantity>1</quantity> lemon

Grate <quantity>1</quantity> garlic clove and add <quantity>2<unit>tbsp</unit></quantity> vegetable oil

Add <quantity>4<unit>tbsp</unit></quantity> of white wine vinegar and <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil

Stir to combine and adjust the salt to taste. The salsa verde is ready

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Remove the case of <quantity>1</quantity> blood sausage

Shape the chorizo into a burger patty on a tray using a ring mold

Spread <quantity>1<unit>tsp</unit></quantity> of extra virgin olive oil on top of the blood sausage

Bake the sausage for 10m until deep dark

Melt <quantity>1½<unit>tbsp</unit></quantity> of butter on a skillet over medium-high heat

Place <quantity>1<unit>slice</unit></quantity> of brioche and toast it until golden brown

Flip the slice and add <quantity>½<unit>tbsp</unit></quantity> of butter. Toast underneath it until golden brown and transfer to a plate

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and <quantity>1<unit>tbsp</unit></quantity> of butter to the skillet over medium heat. Stir until it melts

Carefully crack <quantity>1</quantity> egg into the skillet so the yolk doesn't break

Tilt the skillet and drizzle the egg white with the butter, being careful not to pour it over the yolk. Continue until the white is set and the yolk is still soft

Season with black pepper and salt to taste. The fried egg is ready

Place the blood sausage over the brioche and top it with the Fried Egg

Finish with Salsa Verde to taste. The brioche with blood sausage & salsa verde is ready

This is the perfect brunch toast! Enjoy!