My favorite meal of the day? Easy. Breakfast. I don’t recall if I’ve mentioned that before, but it’s worth repeating. Going out for breakfast is– hands down–the best part of the day. The morning is full of potential. Full of promise. Now my family may ridicule me and my Saturday morning “Time to get up and rock and roll!” mantra, but it’s the weekend and I’m ready to get out the door. I have coffee shops to get to and patisseries to explore. But–and I know I’ve mentioned this–the boys (Radd and Aanen) are incorrigible homebodies. So Aria and I compromise on occassion. And those weekend mornings that we stay home are pretty great too. Especially when the breakfast is as delicious as this one.
You are looking at the amazing combination of chorizo sausage, fire-roasted tomatoes, smoked paprika, and poached eggs. And yes, it tastes as wonderful as it looks. I love this breakfast dish. I love the tongue-tingling spice from the chorizo, the acidity of the fire-roasted tomatoes, the smoky complexity of the spices, and of course, those fantastic eggs. Throw a dollop of harissa on top, and you have a show-stopper for breakfast or brunch. This one has personality, in spades.
A few pointers on the ingredients: if you don’t have all of the spices listed, don’t worry. Use the ones from the recipe that you do have. However…I think you really will want to track down the smoked paprika. It’s one of the keys to making this dish so tasty. And, you will use it a lot more than you think in other recipes. It’s that good. For the meat, I used ground chorizo sausage. I’m fortunate enough to live just a few blocks from an excellent co-op, and just a few miles from a year-round farmers’ market. Both have vast selections of locally produced meats. The chorizo I use is wonderfully spiced and perfectly salty. I didn’t add one fleck of salt here. If you can’t find ground chorizo, just use whatever type you can find. Cut it into small pieces. Like the smoked paprika, this dish relies on the unique flavors that it provides.
The Recipe: Chorizo and Fire-Roasted Tomato Ragout with Poached Eggs
1 tablespoon olive oil
1 pound ground chorizo
1/4 of a large white onion, chopped
2 cloves of garlic, minced
1 tablespoon smoked paprika
1/4 teaspoon EACH of ground ginger, ground allspice, ground coriander, ground turmeric, and ground cinnamon
2 cans of fire-roasted tomatoes (preferably Muir Glen Organic)
6-8 large eggs (depending upon how many you want)
1/4 cup chopped cilantro
2 tablespoons harissa, optional
In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook a few minutes until cooked through; drain the grease. Add the onion and garlic to the pan of chorizo and sauté for 2-3 more minutes until softened.
Lower the heat and add all of the spices: smoked paprika, ginger, allspice, coriander, turmeric, and cinnamon. Let them toast for about 30 seconds. Add the tomatoes. Turn the heat up to medium and cook until the mixture has thickened slightly, about 5 minutes.
Gently crack the eggs on top of the mixture, cover, and cook until the whites are set, but the yolk are still soft. Sprinkle with cilantro and a drizzle of harissa before serving. Enjoy with some crusty bread!
Hope you all have a lovely weekend!
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