Recipe by Rachael Ray
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
1. 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.
2. Transfer the skillet to the oven. Bake until the eggs are soft to medium poached, 12 to 15 minutes.
3. Top with the chopped parsley and celery leaves. Serve from the skillet into shallow bowls. Pass crusty bread alongside.