Huevos al purgatorio

Ingredientes

• 1 link (3 to 4 oz) fresh Mexican chorizo (casing removed)
• 1 jar (16 oz.) Desert Pepper Cantina Salsa
• 4 eggs
• 2 tablespoons fresh chopped cilantro
• Fresh snipped chives (optional)

Preparación

1. 1

   Brown chorizo in a 10-inch skillet over medium-high heat breaking it into crumbles with a wooden spoon.

2. 2

   Stir in salsa; bring to a simmer. Cook, uncovered for 3 to 4 minutes or until slightly thickened. Stir in cilantro.

3. 3

   Make 4 shallow indentations about 2-inches wide in the surface of the sauce. Crack 1 egg into each indentation. Cover, reduce heat and cook until eggs are set, about 8 minutes.

4. 4

   Sprinkle tops of eggs with some salt and pepper, if desired. Garnish with cilantro and snipped chives.