Ingredients
2 tbsp. olive oil
1 large onion, chopped
1 stalk celery, chopped, plus a handful of celery leaves, finely chopped, for serving
4 cloves garlic, sliced or chopped
Salt and pepper
1 tbsp. smoked paprika
6 piquillo peppers in water, drained and thinly sliced
1 lb. hot Spanish chorizo or Portuguese chouriço (I like Gaspar’s), casings removed and meat cut into bite-size pieces
1 tbsp. sherry vinegar or a splash of dry sherry
1 can (15 oz.) tomato sauce or 2 cups passata
1 tsp. Tabasco or other hot sauce
4 large eggs
A handful of fresh flat-leaf parsley, finely chopped, for serving
Crusty bread, for mopping
Preparation
Step 1
Heat a medium-large cast-iron skillet or other ovenproof skillet over medium-high. Preheat the oven to 375°. Add the oil to the skillet, two turns of the pan. Add the onion, chopped celery, and garlic; season with salt, pepper, and the paprika. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the peppers and chorizo. Cook until the fat renders, 2 to 3 minutes. Add the sherry vinegar to the pan. Stir in the tomato sauce and Tabasco. Make 4 wells in the chunky sauce. Crack 1 egg into a ramekin, then drop into a well in the sauce. Repeat with the remaining 3 eggs.
Step 2
Transfer the skillet to the oven. Bake until the eggs are soft to medium poached, 12 to 15 minutes.
Step 3
Top with the chopped parsley and celery leaves. Serve from the skillet into shallow bowls. Pass crusty bread alongside.
