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.
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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.