Finely chop the chorizo and set aside.

Fry the eggs, then remove and chop them into small pieces. Set aside.

Use the oil from frying the eggs to lightly fry the chorizo.

Place the chorizo on a paper towel to drain excess oil.

In a separate skillet, heat 3 tablespoons of oil and add the flour. Stir carefully to avoid burning.

Pour in the milk, add salt, pepper, and nutmeg, and stir until you have a thick, smooth béchamel sauce.

Remove the béchamel from the heat and add the chorizo and fried eggs. Mix well to combine all ingredients.

Transfer the mixture to a bowl and let it cool.

Once the mixture is cold, take small portions and shape them. Coat each with flour, then beaten egg, then breadcrumbs. Repeat until all the mixture is used.

Fry the croquettes in plenty of hot oil, place them on a paper towel to remove excess oil, and serve immediately.