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1
Combine chorizo and olive oil in a large non-stick or cast iron skillet over medium heat and cook, stirring constantly, until chorizo is crisp. Transfer to a bowl, making sure to get all of the excess oil. Add oregano to chorizo and toss to combine. Wipe out skillet and set aside.
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2
Combine flour, baking powder, baking soda, salt, sugar, 1 egg, vegetable oil, buttermilk, and half of chorizo mixture in a large bowl and whisk together until it forms a batter. There should be no streaks of dry flour, but plenty of lumps are okay.
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3
Return skillet to medium-low heat, add 1 tablespoon vegetable oil, and heat until shimmering, about 1 minute. Add 2 halloumi slices (these will become the center of two pancakes). Cook until lightly browned on first side, about 1 minute. Flip halloumi and scatter a teaspoon of crisp chorizo on either side of each piece of halloumi.
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4
Ladle a few ounces of batter on top of halloumi and chorizo, completely covering it. Cook pancake without moving until well-browned and crisp on first side, 2 to 3 minutes. Carefully flip and cook until browned on second side, about 2 minutes longer. Transfer to a rack and set in a warm oven while you cook the remaining pancakes.
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5
Repeat Steps 3 and 4 to cook remaining pancakes.
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6
Heat another tablespoon of oil in the skillet and place over medium-high heat. Break remaining 4 eggs into the skillet and cook until crisp on the bottom but yolks are still runny, about 1 1/2 minutes.
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7
Serve pancakes immediately, topped with a fried egg and drizzled with remaining chorizo and chorizo oil.
