Name: Poached Eggs with Chorizo and Roasted Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 1 oz chorizo sausage; 0.5 cup roasted red peppers; 0.5 cup crushed tomatoes; 1 slice sourdough bread; 1 clove garlic; 0.25 cup yellow onion; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 15 min

Heat a medium skillet over medium-high heat and sauté the diced chorizo until the fat renders and the edges become golden and crisp.
Add the diced yellow onion and minced garlic to the skillet, cooking for 3 minutes until the onion is translucent and fragrant.
Stir in the sliced roasted red peppers, crushed tomatoes, and smoked paprika, bringing the sauce to a gentle simmer.
Slowly pour the liquid egg whites into the tomato sauce, stirring continuously until the whites are cooked through and the sauce has thickened.
Use a spoon to create two small wells in the sauce and carefully crack the whole eggs into each well.
Cover the skillet with a lid and steam for 3 to 4 minutes, or until the egg whites are set but the yolks remain runny.
While the eggs poach, toast the sourdough bread until it is crisp and lightly browned.
Season the dish with sea salt and black pepper, garnish with freshly chopped parsley, and serve the eggs and sauce immediately over the toasted sourdough.

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Instructions

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