Name: Spanish Eggs in Purgatory
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

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.

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