Chorizo casserole with poached egg

Here is a superb, easy-to-make recipe that will add a little something special to your daily meals. Try it and you’ll love it! You are going to adore it!

Photo Credit Nancy Bordeleau

Ingredients for 3 servings

• 2 organic chorizo chicken sausages, finely chopped
• 1/2 tbsp camelina oil
• 1 onion, sliced
• 1 large handful of spinach or kale
• 1 can of diced tomatoes
• 2 tbsp tomato paste
• ½ cup reduced-sodium chicken broth
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 clove of garlic, minced
• 1/2 tsp red pepper flakes
• 3 eggs
• 2 tsp vinegar for poaching the eggs
• To taste: pink salt, ground pepper & curry

Photo Credit Nancy Bordeleau

Instructions for the casserole

1. Heat the oil and garlic in a medium-sized pot.
2. Add the sliced onions and sauté for 5 minutes until translucent.
3. Add the chopped sausages and cook, stirring often, until the sausages are cooked through.
4. Add the diced tomatoes, tomato paste, chicken broth, and spices to the pot and mix.
5. Add the spinach/kale and reduce heat to low. Simmer until the liquid reaches your desired consistency.
6. Season with salt and pepper.

Instructions for the poached eggs:

1.  In a pot of boiling water, add a little vinegar.
2. Crack the 3 eggs, one at a time, into a saucer and slide them into the water one by one.
3. Let poach for about 3 minutes or until cooked to your preference.
4. Normally, the yolks should be runny.
5. Drain the poached eggs on paper towels.