Raise your hand if you love eggs. Now raise the other one if you hate cleaning up. Well, meet your new favorite recipe: skillet eggs and chorizo from Round to Ours: Setting the Mood and Cooking the Food: Menus for Every Gathering by Laura Jackson and Alice Levine. This one-pan egg dish takes just 30 minutes to whip up and you can totally serve it for breakfast or dinner.
1 tablespoon extra-virgin olive oil
½ pound Mexican chorizo, casings removed
2 jalapeños (from a jar), finely chopped
Two 14-ounce cans diced tomatoes
4 garlic cloves, crushed
2 teaspoons granulated sugar
1 teaspoon chipotle chili flakes
Kosher salt and freshly ground black pepper
4 large eggs
2 ounces feta cheese, crumbled
2 large handfuls flat-leaf parsley, roughly chopped
Sour cream, for serving (optional)
1. Pour the olive oil into a large skillet and set it over medium heat. Add the chorizo, breaking it into small pieces with a wooden spoon, and cook until it starts to turn golden and release its fat, about 5 minutes. Add the jalapeños and cook for 1 minute.
2. Stir in the tomatoes and garlic, and increase the heat to high (the tomatoes should bubble). Add the sugar and chili flakes. Leave the tomatoes to bubble and lose a bit of their moisture for about 5 minutes. Stir and season with salt and pepper to taste.
3. Make 4 wells in the mixture and crack an egg into each well. Leave them to cook gently until the whites are solid.
4. Sprinkle the feta and parsley over the eggs. Serve with a dollop of sour cream on top, if you like.