We’re Counting Down To World Egg Day With 5 Recipes You Can Crack Up At Home

On October 8, people around the world will come together to celebrate the 25th anniversary of World Egg Day. This year, Egg Farmers of Canada is marking this special occasion by partnering with several Canadian chefs, including Craig Flinn, to create delicious and unique globally-inspired dishes from their travels—and we’re sharing Craig’s recipe with you below! —Vita Daily

“Just Cooked” Eggs in Catalonian Chorizo, Chickpea and Tomato Ragout

Inspired by the pronounced flavours of Catalonia, Craig created this ragout while hosting a culinary tour in Europe. This dish is full of colour, simple ingredients and warm flavours.

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
1/3 cup (75 mL) red wine
1 x 12 ounce (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.

eggfarmers.ca