Description
A perfect meal for literally any time of day, spicy, meaty tomato sauce makes a bed for creamy, almost-runny eggs. Make it for your next brunch!
Ingredients
- Olive Oil, As Needed
- 1 pound Chorizo, Casings Removed If Present
- ½ whole Medium Onion, Sliced
- 4 cloves Garlic, Sliced
- 28 ounces, fluid Canned Whole Tomatoes, Crushed With Your Hands
- ½ teaspoons Saffron Threads (optional)
- Salt To Taste
- 4 whole Large Eggs (or More For A Larger Group)
- 2 Tablespoons Capers
- Bread And Crushed Red Pepper Flakes, For Serving (optional)
Preparation
Preheat oven to 350ºF and a large ovenproof skillet to medium-high heat with a drizzle of olive oil.
Add chorizo to skillet and brown for 7 minutes or so, breaking it up with a spoon as it cooks. When chorizo is cooked and browned, add onion. Stir onions into chorizo for 3 minutes.
Add garlic slices and cook for 1 minute. Add tomatoes and saffron threads (if using) to skillet with a sprinkle of salt. Stir to combine and taste; add more salt to your preference until sauce is very flavorful.
Make little wells in the sauce and carefully crack eggs into the sauce—try to keep each egg together and don’t stir the sauce after this point.
Place skillet in oven and bake for 10 minutes or just until eggs are set and yolks are still soft.
Sprinkle the capers over the dish. Let sauce cool for about 5 minutes in the skillet, then serve with bread and crushed red pepper flakes. Enjoy!
