Eggs In Purgatory
A unique and appealing 1 skillet dish that combines cantina salsa, fresh Mexican chorizo and perfectly poached eggs in a bold sauce.
Ingredients
- 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)
Instructions
- 1
Brown chorizo in a 10-inch skillet over medium-high heat breaking it into crumbles with a wooden spoon.
- 2
Stir in salsa; bring to a simmer. Cook, uncovered for 3 to 4 minutes or until slightly thickened. Stir in cilantro.
- 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
Sprinkle tops of eggs with some salt and pepper, if desired. Garnish with cilantro and snipped chives.
Cook it from the original
This recipe comes from goodgriefcook.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodgriefcook.com