Servings: 6

Cals: 337

Fat: 24

Carbs: 7

Fiber: 4

Protein: 17

Time: 20

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A dish of eggs poached in a tomato based sauce, Eggs in Purgatory is a nearly effortless dish that is sure to impress-it’s perfect for brunch or even a light dinner. This super easy three ingredient version is packed with flavor thanks to the magical ingredients, salsa and chorizo!

Saucy Chorizo Eggs in Purgatory

Eggs in Purgatory is a nearly effortless dish that is sure to impress-it's perfect for brunch or even a light dinner. This super easy three ingredient version is packed with flavor thanks to the magical ingredients, salsa and chorizo!

Course: Breakfast, brunch

Cuisine: spanish

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 6

Calories: 337

Author: Jennifer Banz

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Ingredients

1 pound ground chorizo
3 cups salsa of choice
6 large eggs
small handful of chopped fresh cilantro

Instructions

In a large heavy bottomed skillet with a lid, cook the chorizo over medium-high heat, breaking it up with a spoon, until browned and cooked through – about 8 minutes.
Stir in the salsa. Using a wooden spoon or spatula, make 6 wells in the mixture and crack and egg into each well.
Reduce the heat to medium and cover the skillet with a lid. Cook for 15 minutes or until the whites of the eggs are set and the yolks are still runny (depending on your desired doneness). Note that if you bring your eggs to room temperature before cracking them into the skillet, they may cook much faster. Garnish with cilantro if you like.

Servings: 6