Get cracking on October 8th this year, because it is World Egg Day. All eggs lover this year are in for a special treat. To make this occasion egg-ceptional Egg Farmers of Canada is partnering with several Canadian chefs, including Chef Craig. Here are some great and easy recipes that take eggs to the next level in kitchen.
There are over 1,200 Canadian egg farming families from coast to coast. Theses farmers produce fresh, local, nutritious eggs year round for all Canadians to enjoy. The eggs website offers a variety of egg recipes for you to choose from, ranging from quick breakfast ideas to classic egg recipes! Wandereater has featured Chef Craig “Just Cooked” Eggs in Catalonian Chorizo, Chickpea and Tomato Ragout recipe.
Just Cooked Eggs in Catalonian Chorizo, Chickpea and Tomato Ragout
While on a culinary tour in Europe, Craig Flinn developed this Catalan ragout inspired by its bold flavors. This dish is bursting with colour, fresh ingredients, and delicious flavor!
- 4 large eggs
- 2 links (approx. 8 ounces or 225g) 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
- 1/3 cup (75 mL)red wine
- 1 x 12ounce (400 g) can of plum tomatoes
- 1 x 8 ounce (250 g) 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.