Rachael's Spanish Eggs in Purgatory

Ingredients

• 1 medium Spanish Onion (diced)
• 0.5 cup Celery Leaves (thinly sliced, from 1 bunch of celery)
• 4 cloves Garlic (minced)
• 1 tsp Smoked Sweet Paprika (also called pimentón)
• 0.5 tsp Hot Smoked Paprika (adds heat)
• 1 tsp Tabasco Sauce (optional, for extra kick)
• 1 tbsp Sherry Vinegar (provides acidity)
• 2 tbsp Dry Sherry (optional, can use either vinegar or sherry)
• 0.5 cup Chicken or Vegetable Stock (low‑sodium)
• 1 cup Tomato Passata (uncooked pureed tomatoes)
• 0.5 cup Sweet Peppers (sweet, almost sugary strips (roasted red pepper strips work well))
• 8 oz Spanish Chorizo (Linguisa) (sliced)
• 4 large Large Eggs (room temperature)
• 1 loaf Crusty Bread (Baguette or Ciabatta) (sliced and toasted)
• 2 cloves Garlic Cloves for Rubbing (halved)
• 2 tbsp Fruity Olive Oil (extra‑virgin, good flavor)
• 1 pinch Flaky Sea Salt (to finish bread)
• 2 oz Manchego Cheese (shaved)
• 0.25 cup Flat‑Leaf Parsley Tops (chopped)
• 1 cup Arugula (peppery leaves)
• 2 tbsp Lemon Juice (freshly squeezed)

Instructions

1. Prep Ingredients

   Dice the onion, thinly slice the celery leaves, mince the garlic, slice the chorizo, and shave the Manchego. Measure all liquids and set aside.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in a cast‑iron skillet over medium‑high heat. Add the onion, celery leaves, and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Render Chorizo

   Add the sliced chorizo to the skillet and sauté for 2 minutes, allowing the fat to render and the pieces to brown slightly.

   Time: PT2M

   Temperature: Medium

4. Spice It Up

   Stir in the smoked sweet paprika, hot smoked paprika, and Tabasco sauce. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium

5. Build the Sauce

   Add the sherry vinegar, dry sherry, stock, tomato passata, and sweet pepper strips. Bring to a gentle simmer and let bubble for 7 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT7M

   Temperature: Medium

6. Add Eggs and Bake

   Using a ladle, make four small wells in the sauce and crack one egg into each well. Transfer the skillet to a pre‑heated 400°F oven and bake until the whites are set but the yolks are still runny, about 8 minutes (adjust for desired doneness).

   Time: PT8M

   Temperature: 400°F

7. Prepare the Salad

   In a mixing bowl combine the sliced celery leaves, shaved Manchego, chopped parsley, and arugula. Dress with lemon juice, 2 tbsp fruity olive oil, and season with salt and pepper. Toss gently.

   Time: PT5M

8. Toast and Garlic‑Rub Bread

   Slice the crusty bread and toast until golden. While still warm, rub each slice with a halved garlic clove, drizzle with a little extra‑virgin olive oil, and finish with a pinch of flaky sea salt.

   Time: PT5M

9. Plate and Serve

   Transfer the skillet (or spoon the sauce) onto a serving dish. Arrange the garlic‑olive oil bread on the side and the fresh salad beside it. Serve immediately while the eggs are hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

18g

Carbohydrates

35g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Spanish Onion: Yellow onion
• Instead of Celery Leaves: Celery stalks
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Smoked Sweet Paprika: Regular paprika
• Instead of Hot Smoked Paprika: Cayenne pepper (0.25 tsp)
• Instead of Tabasco Sauce: Other hot sauce
• Instead of Sherry Vinegar: Red wine vinegar
• Instead of Dry Sherry: White wine
• Instead of Chicken or Vegetable Stock: Water + bouillon cube
• Instead of Tomato Passata: Crushed tomatoes
• Instead of Sweet Peppers: Roasted red pepper strips
• Instead of Spanish Chorizo (Linguisa): Smoked sausage
• Instead of Large Eggs: Egg whites (different texture)
• Instead of Crusty Bread (Baguette or Ciabatta): Sourdough loaf
• Instead of Garlic Cloves for Rubbing: Garlic powder
• Instead of Fruity Olive Oil: Other olive oil
• Instead of Flaky Sea Salt: Kosher salt
• Instead of Manchego Cheese: Aged cheddar
• Instead of Flat‑Leaf Parsley Tops: Cilantro
• Instead of Arugula: Spinach
• Instead of Lemon Juice: Lemon zest + water

Equipment Needed

• Cast Iron Skillet
• Oven
• Ladle
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Baking Sheet (optional)
• Serving Dish
• Grater (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Sauté the aromatics until softened but not browned.
• Render the chorizo to release its smoky fat.
• Balance the sauce acidity with sherry vinegar or dry sherry.
• Create wells and crack eggs gently to avoid breaking yolks.
• Bake the eggs to your preferred doneness without overcooking.

Chef Tips from the Video

• Use high‑quality smoked paprika (Pimentón de la Vera) for authentic flavor.
• A drizzle of good fruity olive oil on the finished dish adds brightness.
• For extra crunch, toast the bread on a grill pan with a little butter before rubbing with garlic.

Troubleshooting

Storage

Refrigerator: Sauce (without eggs) stores 3 days; salad keeps 1 day; bread best fresh.

Freezer: Sauce freezes up to 2 months; thaw before reheating.

Room temperature: Do not store cooked eggs at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the tomato‑chorizo sauce a day ahead and refrigerate; reheat gently before adding eggs.
• The salad can be assembled and dressed up to 4 hours in advance; keep dressing separate if you prefer extra crunch.
• Toast the bread just before serving for optimal texture.

Frequently Asked Questions