Ingredients

• 2 1/2 cups sliced Yukon gold potatoes
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 tablespoon olive oil
• 1 cup red onion, sliced 1/8-inch
• 1 cup chopped chorizo sausage
• 8 eggs
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon cracked black pepper
• 2 tablespoons vegetable oil
• Picante Tomato Sauce, recipe follows
• Special equipment: 10-inch oven-proof skillet
• Preheat the oven to 350 degrees F.

Directions

Picante Tomato Sauce:

1/4 cup white wine vinegar

2 tablespoons brown sugar

2 teaspoons kosher salt

1 tablespoon minced ginger

1 tablespoon minced garlic

1 teaspoon yellow mustard seeds

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon cayenne pepper

1/2 teaspoon curry paste

Pinch saffron

1/4 cup olive oil

4 cups chopped Roma tomatoes

1 1/2 cups tomato juice, fresh or bottled

Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat.

In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.

Yield: 3 cups

Preparation Time: 10 minutes

Cooking Time: 30 minutes