10
4 to 6
40
50
2 tablespoons olive oil | 1 pound ground chorizo, casing removed | 1 small onion, diced | 1 large red bell pepper, seeded and chopped | 4 garlic cloves, minced | 1 teaspoon ground cumin | 1 teaspoon paprika |1/2 teaspoon cayenne pepper | 2 (14-ounce) cans crushed or diced tomatoes | Salt and pepper to taste | 6 large eggs | 1/2 cup crumbled feta | 2 to 3 tablespoons chopped fresh parsley or cilantro
Brown the chorizo—Heat olive oil in a Dutch oven over medium heat. Add chorizo to pot and cook, breaking it apart with a wooden spoon or spatula, for a minute or two. Add onion, bell pepper, and garlic and continue cooking until chorizo is browned, another 3 to 5 minutes. | Start the sauce—Stir spices into browned chorizo, then add tomatoes. Bring sauce to a simmer, then reduce heat to low. Simmer, partially covered, until sauce is thickened and slightly reduced—about 15 minutes. | Cook the eggs—Increase heat to medium. Taste sauce and add salt and pepper, if needed. Use a large spoon to make wells for each egg, then crack eggs into well. Season eggs with salt and pepper. Cover and cook until whites are set, but yolks are still jiggly, about 8 minutes. | Garnish and serve—Scoop an egg (or 2) and sauce into individual bowls and sprinkle with feta and chopped herbs.
Underdo It!
Eggs continue to cook after they’re removed from heat, so always err on the side of underdone to avoid rubbery results.
Make It Vegetarian
Skip the chorizo and start by sautéing aromatics in olive oil. Stir spices into aromatics and continue with the rest of our recipe. Garnish with rennet-free feta cheese.
Eggs continue to cook after they’re removed from heat, so always err on the side of underdone to avoid rubbery results.
Make It Vegetarian
Skip the chorizo and start by sautéing aromatics in olive oil. Stir spices into aromatics and continue with the rest of our recipe. Garnish with rennet-free feta cheese.
