Eggs in Purgatory with Chorizo

eggs in purgatory with vegetables and spicy sausage

5 from 6 votes

Eggs in Purgatory with Chorizo

The "purgatory" part of the dish refers to the combo of deep red tomato sauce and spicy red pepper flakes that give the recipe a hot kick! This version also includes chorizo, a spicy sausage, just to make sure you feel that heat.

Prep Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American, Mediterranean

Keyword: eggs, eggs in purgatory

Servings: to 6

Calories: 282kcal

Author: Tara Teaspoon

Ingredients

1 pkg fully cooked Chorizo sausage (4 links)
3 tbsps olive oil
1½ cups yellow onion
3 cloves garlic chopped
½ teaspoon red pepper flakes
2 tsps dried oregano
1 cup zucchini cut into ¼-inch half moons
1 15-oz can chickpeas drained
1 teaspoon kosher salt
1 tablespoon tomato paste
1 15-oz can chopped tomatoes
2 cups (16 oz) crushed tomatoes
4 large eggs
Fresh parsley

Instructions

Cut sausages into half–inch rounds. In a large (12-inch) sauté pan with a lid, heat 1 tablespoon of olive oil over medium heat. Sauté sausage until crispy, flipping half-way through, about 5 minutes. Remove sausage from pan and set aside.
Add onion, garlic, and red pepper flakes. Cook until onion is soft, 5 minutes. Heat the remaining 2 tablespoons of olive oil over medium heat in the same pan.
Add the oregano, zucchini and chickpeas to the pan and cook until zucchini has softened slightly, 3 to 4 minutes. Add salt and tomato paste and cook, stirring constantly, for 1 minute. Add the crisped sausage back to the pan and top with the chopped tomatoes, crushed tomatoes and ½ cup of water. Bring everything to a simmer.
Crack four eggs into the pan and cover with a lid. Cook for 4 minutes if you like your eggs runny. Increase your cook time by a minute if you like the yolks more set. Sprinkle with chopped parsley and serve.

Notes

I really like Niman Ranch Chorizo if you can get your hands on it. Otherwise, choose another smoked and fully cooked chorizo from your market.

Nutrition