Poached Eggs In Chorizo-Tomato Stew With Garlic Croutons
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cloves
Garlic (2 chopped and 1 crushed)1 large
Yellow Onion (chopped)2 ribs
Celery (chopped)1 large
Carrot (peeled and chopped)4 sprigs
Thyme (fresh)1
Salt2 cups
Chicken Broth2 tbsps
White Wine Vinegar (eyeball it)4
Eggs (1)Directions:
1
Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons
2
Add the chorizo and cook, stirring frequently, 3 minutes
3
Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes
4
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
5
Fill a medium skillet with warm water
6
Bring water to a gentle simmer over medium low heat
7
As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle
8
Toast the bread in the broiler or in a toaster oven
9
Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve
10
Pile the parsley leaves, lemon zest and orange zest on a cutting board
11
Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve
12
Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water
13
Crack an egg into a small bowl
14
Gently pour the egg into the simmering water
15
Repeat with the remaining 3 eggs
16
Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks
17
Do not allow the water to boil
18
Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain
19
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