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Playing Rachael's Spanish Eggs in Purgatory

Serve with a sliced celery, celery leaf, chopped parsley, shredded manchego salad dressed with lemon juice and olive oil.

Ingredients
  • 2 tablespoons olive oil, extra-virgin (EVOO)
  • 1 onion, large, chopped
  • 1 stalk celery, chopped a handful of leaves, finely chopped , for serving
  • 4 cloves garlic, sliced or chopped
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • 6 piquillo peppers, in water, drained and thinly sliced
  • 1 pound hot Spanish chorizo, casings removed and meat cut into bite-size pieces
  • 1 teaspoon sherry vinegar, or splash of dry sherry
  • 1 can passata, (15-ounce)
  • chicken stock, 1-2 splashes
  • 1 teaspoon hot sauce, such as Tabasco
  • 4 eggs, large
  • parsley, chopped fresh, Handful
  • Crusty bread
Preparation

Heat a medium-large cast-iron skillet or other ovenproof skillet over medium high. Preheat oven to 400˚F. Add oil to the skillet, two turns of the pan. Add onion, chopped celery and garlic, and season with salt, pepper and paprika. Cook, stirring occasionally, until veggies soften, about 5 minutes. Add peppers and chorizo. Cook until fat renders, 2-3 minutes. Add sherry vinegar to the pan. Stir in passata, chicken stock, and Tabasco. Make 4 wells in the chunky sauce. Crack 1 egg into a ramekin, then drop into a well in the sauce. Repeat with the remaining 3 eggs.

Transfer skillet to the oven. Bake until eggs are soft- to medium-poached, 12-15 minutes.


Top with chopped parsley and celery leaves. Serve from the skillet into shallow bowls. Pass crusty bread alongside.

From Rachael Ray Every Day, March 2018.