Eggs In Purgatory With Chorizo
*1 medium onion, chopped
*3 garlic cloves, minced
*1 LB Colombian or Spanish chorizo chopped into bite size pieces; These varieties of chorizo are precooked unlike the Mexican chorizo.
*1 28 oz. can crushed tomatoes
*1/2 tsp salt or more to taste
*1 tsp cumin or more to taste
*1 tsp. coriander or more to taste
*2 tsp. smoked paprika or more to taste
*1 tsp. chipotle chili powder or more to taste
*1/2 tsp red pepper flakes or more to taste
*1 1/2 tsp. dried oregano or more to taste
*2 tsp. dried cilantro or more to taste
*parsley for garnish
Heat a large skillet to medium high heat and add a few tablespoons of olive oil to the pan. Add in the onions and garlic and cook while constantly stirring for about 1 minute. Add the chorizo and continue to cook, stirring often until the onions are soft and the chorizo start to brown. If the skillet gets too hot turn the heat down to medium.
Slowly pour in the crushed tomatoes and stir in the salt, cumin, coriander, paprika, chipotle powder, red pepper flakes, oregano and dried cilantro.
Turn down the heat and simmer for about 10 minutes stirring at least once. Taste the sauce and add any more of the herbs or spices if needed.
With a spoon, make a hole and crack the eggs into each hole. Cover the skillet and cook on medium low for about 10 to 15 minutes until the eggs whites are set but the yolks are still a little runny. If you like your eggs firmer, cook a little longer.
Sprinkle with parsley and serve with a side of crusty bread.
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