“Just Cooked” Eggs in Catalonian Chorizo, Chickpea and Tomato Ragout
Inspired by the pronounced flavours of Catalonia, Chef Craig Flinn created this ragout while hosting a culinary tour in Europe. This dish is full of colour, simple ingredients and warm flavours.
- Prep Time:
- 10 min
- Cook Time:
- 28 min
- 4 large eggs
- 2 links (approx. 8 ounces or 225 g) of fresh chorizo sausage (or other slightly spicy sausages)
- 2 tbsp ( 30 mL ) olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tsp ( 10 mL ) smoked paprika
- 1 tsp ( 5 mL ) salt
- ½ tsp ( 2.5 mL ) black pepper
- 1 tsp ( 5 mL ) brown sugar
- ⅓ cup ( 75 mL ) red wine
- 1 (12 ounce) can of plum tomatoes
- 1 (8 ounce) can of chickpeas
- 2 tbsp ( 30 mL ) fresh parsley, chopped
- 1 baguette (for serving)
Heat the olive oil in a frying pan over medium-high heat. Open the end of the sausage casing of the chorizo and pinch off ½ inch bits using your fingertips, leaving the casing intact. Discard the casings. Fry the sausage in the hot oil until well browned, approximately 5 minutes. Remove the cooked sausage meat from the pan with a slotted spoon and set aside on a plate; leave the oil in the pan.
Add minced onions and garlic in the pan with the remaining oil and sauté for about 2 minutes until translucent. Add in the paprika, salt, and pepper and cook for 1 minute. Add brown sugar and red wine; deglaze the bottom of the pan with the wine using a wooden spoon. Reduce until the pan is almost dry and no visible wine remains.
Place the canned tomatoes in a separate bowl and crush them using a potato masher or your hands. Add the tomatoes and chickpeas to the pan of onions and spices and bring to a boil, immediately reducing the temperature to a low simmer. Once simmering, add in the cooked sausage and stir well. Keep on a low simmer for about 5 minutes, adjusting the seasoning if necessary.
Preheat your oven to 350°F (180°C) and transfer the ragout to an earthenware casserole dish. In the ragout, make four small wells using the back of a ladle or spoon. Crack the four eggs into the wells, then cover the casserole with either aluminum foil or parchment paper. Place in the oven and bake for about 7 or 8 minutes or until the egg yolks are done to your liking.
To serve, sprinkle the entire dish with chopped parsley to garnish. Enjoy with a crusty baguette.