Ingredients

The following ingredients have 4 Servings
  • ½ - ¾ lb ground chorizo
  • 2 tbsp olive oil
  • 1 yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 15-oz can chickpeas (rinsed and drained)
  • 1 tsp ground cumin
  • ¾ tsp smoked paprika (or regular)
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 28-oz can crushed tomatoes
  • ¼ cup water
  • 4 eggs, (more or less if you like)
  • Fresh herbs like parsley, cilantro, mint, etc.
  • Hummus
  • Warmed pita or naan
  • Crumbled feta cheese
  • Plain yogurt

Instruction

  • Add chorizo to a large oven-safe skillet set over medium heat. Cook chorizo until browned, breaking it up into smaller crumbles as it cooks. Once browned, transfer chorizo to a plate and set aside.
  • Preheat oven to 375°F. Place skillet back on the stovetop set over medium heat. Add olive oil and let heat. Add diced onion and saute for 4-5 minutes, or until golden.
  • Add minced garlic and cook for an additional 1-2 minutes.
  • Add in the browned chorizo, chickpeas, cumin, smoked paprika, salt, and pepper and stir.
  • Pour in crushed tomatoes and water and stir. Cover and let mixture simmer for 10-15 minutes, periodically stirring.
  • Make four wells in the tomato mixture and crack an egg in each of them, being careful not to break the yolks.
  • Place skillet in the oven and bake so that the egg whites set, about 9-10 minutes, or to your preferred doneness.
  • Top with your favorite herbs, hummus, and other toppings and serve alongside warmed pita wedges.