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Recipe: Baked Eggs in Chorizo Tomato Sauce

Make this once and you’ll be hooked for life. I wish I was exaggerating here, but I’m not. It’s not unfortunate at all, though because now whenever I have to cook brunch for any number of friends (that could mean three people or ten), this is an easily multiplied recipe that makes it almost stress-free.

Naturally, this sausage-y tomato sauce works with any type of pasta, but it really shines before noon when it’s used to bake some eggs. The chorizo sausage (which you can find at grocery stores like Calgary Co-op or at any local farmers’ market) adds a subtle spice that standard pork sausage can’t offer so make sure you don’t substitute for another variety.

What you’ll need…

1 tablespoon canola oil

2 chorizo sausages (casings removed and roughly chopped)

1 yellow onion (diced)

2 cloves garlic (minced)

4 cups canned, diced tomatoes

2 cups water

2 tablespoons maple syrup

2 tablespoon unsalted butter

2 teaspoons sea salt

1 teaspoon smoked paprika

1/2 teaspoon chili powder

10 large eggs

1 bunch fresh spinach (washed and blanched in boiling water)

1/4 cup crumbled or thinly sliced feta

toasted bread (optional)

Directions:

Heat canola oil in a medium pot on medium-high heat. Add chorizo sausage and cook for 5 minutes, stirring regularly.

Add onion and garlic to the pan, stir and continue to cooke until softened, about 5 more minutes.

Next, add tomatoes, water, syrup, butter, salt and spices to the pot. Stir well to incorporate and once mixture comes to a boil, reduce to medium heat and let cook for 25 minutes, stirring occasionally.

While that it cooking away, preheat your oven to 375 degrees.

Transfer chorizo tomato sauce to a large baking dish and crack eggs into the sauce. Use a small spoon to gently top each egg with a spoonful of tomato sauce.

Place in the oven and cook until desired yolk firmness is reached, approximately 16-18 minutes for medium.

Remove from oven and let cool for a few minutes before serving.

To serve, spoon out chorizo tomato sauce into bowls, top with blanched spinach, baked eggs, more tomato sauce and feta.

Take a bite and then realize that this is the only thing you’ll ever crave for weekend brunch for the rest of your life. You’re welcome!

Serves 4-5

Total cook time…1 hour