Poached Eggs in Chorizo-Tomato Stew with Garlic Croutons

This recipe can be adapted to serve 6 to 8 by simply bumping up the bread, eggs and broth used. Add on 1 slice of bread and 1 egg preserving[ and 1 cup of broth per 2 additional servings.]

Total Time:
40 min
15 min
25 min

4 servings

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan plus some for drizzling
  • 3/4 pound chorizo sausage, in packaged meats case near kielbasa, thinly sliced
  • 3 cloves garlic, 2 chopped and 1 crushed
  • 1 large yellow onion, chopped
  • 2 ribs celery, chopped
  • 1 large carrot, peeled and chopped
  • 6 medium size red potatoes, halved and thinly sliced
  • 4 sprigs fresh thyme
  • Salt and pepper
  • 1 (28-ounce) can fire roasted diced tomatoes (recommended: Muir Glen)
  • 2 cups chicken broth
  • 4 thick slices crusty farm house, country style bread
  • 1/2 cup flat- leaf parsley leaves, a few large handfuls, picked
  • 1 lemon, zest
  • 1 orange, zest
  • 2 tablespoons white wine vinegar, eyeball it
  • 4 eggs, 1 per serving
  • Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.

  • Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.

  • Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.

  • Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.

  • Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.

  • To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.

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