Recipes

Catalan Chickpea and Chorizo Ragout with Poached Eggs

By Chef Craig Flinn
Inspired by the pronounced flavours of Catalonia, Chef Craig Flinn created this ragout while hosting a culinary tour in Europe. This dish is full of colour, simple ingredients and warm flavours.
Serves 2
Prep Time 10 min
Cook Time 28 min
Print Recipe

Ingredients

  • 4 large eggs
  • 2 links (approx. 8 ounces or 225 g) 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
  • ⅓ cup (75 mL) red wine
  • 1 (12 ounce) can of plum tomatoes
  • 1 (8 ounce) can of chickpeas
  • 2 tbsp (30 mL) fresh parsley, chopped
  • 1 baguette (for serving)

Instructions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    To serve, sprinkle the entire dish with chopped parsley to garnish. Enjoy with a crusty baguette.

You Might Also Like