Eggs In Purgatory

Lisa Keys

A unique and appealing 1 skillet dish that combines cantina salsa, fresh Mexican chorizo and perfectly poached eggs in a bold sauce.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast and Brunch, Brunch, lunch, main dish

Cuisine global fusion, Mex-Italian, Mexican

Servings servings

Calories 101 kcal

Equipment

10-inch skillet

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

Brown chorizo in a 10-inch skillet over medium-high heat breaking it into crumbles with a wooden spoon.
Stir in salsa; bring to a simmer. Cook, uncovered for 3 to 4 minutes or until slightly thickened. Stir in cilantro.
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.
Sprinkle tops of eggs with some salt and pepper, if desired. Garnish with cilantro and snipped chives.

Notes

Serve with rice or corn tortilla casserole.

Nutrition

Serving: 1servingCalories: 101kcalCarbohydrates: 0.3gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 180mgSodium: 64mgPotassium: 62mgFiber: 0.01gSugar: 0.2gVitamin A: 371IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Keyword 4 ingredients, eggs, fresh salsa, quick and easy, shakshouka

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