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
Ingredients
- 1 pound ground chorizo
- 3 cups salsa of choice
- 6 large eggs
- small handful of chopped fresh cilantro
Method
- 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.
Beth says
Man, that looks delicious! How long do I cook so that my eggs will be fully cooked?
Jennifer Banz says
I would do 25 minutes