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.