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Eggs in Purgatory with Chorizo

Eggs in Purgatory with Chorizo

This recipe and photo were provided by our friends at Niman Ranch

A hearty egg and tomato stew is made into a meal that could be breakfast just as it could be dinner, by the addition of perfectly spiced Niman Ranch chorizo sausage. It is chock-full of tender chickpeas, stewed zucchini and topped with slow-simmered eggs. Serve with toasted bread and a salad for the perfect meal.

Eggs in Purgatory with Chorizo

Ingredients

  • 1 package (4 links) Niman Ranch Chorizo Sausage
  • 3 tablespoons Olive Oil
  • 1 1/2 cups chopped Yellow Onion
  • 3 cloves Garlic, chopped
  • 1/2 teaspoon Red Pepper Flakes
  • 2 teaspoons Dried Oregano
  • 1 cup Zucchini, cut into 1/4in half-moons
  • 1 (15 oz) can Chickpeas, drained
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Tomato Paste
  • 1 (15 oz) can Chopped Tomatoes
  • 2 cups (16 oz) Crushed Tomatoes
  • 4 large Eggs
  • Fresh Parsley

Method

  1. Cut sausages in half-inch rounds. In a large (12 in) saute pan with a lid, heat 1 tablespoon of olive oil over medium heat. Saute sausage until crispy, flipping half-way through, about 5 minutes. Remove sausage from pan and set aside.
  2. Heat the remaining 2 tablespoons of olive oil over medium heat in the same pan. Add onion, garlic, and red pepper flakes. Cook until onion is soft, about 5 minutes.
  3. Add oregano, zucchini and chickpeas to the pan and cook until zucchini has softened slightly, 3 to 4 minutes. Add salt and tomato paste and cook, stirring constantly for 1 minute. Add the cooked sausage back to the pan and top with the chopped tomatoes, crushed tomatoes and 1/2 cup of water. Bring everything up to a simmer.
  4. Crack four eggs into the pan and cover with a lid. Cook for 4 minutes if you like your eggs runny. Increase your cook time by a minute if you like the yolks more set.
  5. To finish, top with fresh parsley, a drizzle of olive oil and red pepper flakes. Serve with toasted bread for dipping or a large salad.
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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