These Eggs in Purgatory are the perfect brunch dish, featuring runny yolked eggs poached in a rich tomato sauce with spicy chorizo and lentils.
I’ve had this dish up my sleeve for a few months now and I’m so excited to share it with you today! I haven’t been saving it for any particular reason, I’ve just only got myself organised enough to get the recipe up here –> story of my life. But no matter, it’s here now! And just looking at the photos is making me salivate and wish I had a plateful of this in front of me right now. Alas, I don’t. But hey, we can pretend! Shall we brunch?
Ah brunch. B-R-U-N… er, brunch. Brunch is one of those conceptual meals that seems like such a blissful experience, such a dream, but that never actually seems to take place in my life. I mean, do people really brunch outside of Instagram? Like, really? I sure hope so. Gosh, does this make me really sad?
I need to organise a brunch, stat! I really do. I’m noticing more and more lately how often I do things without thinking or stopping. Those moments where I actually slow down long enough to intentionally make my husband and I pancakes for breakfast instead of a rushed smoothie on the fly, are precious moments indeed. I have a lot of work to do in that area!
When I host this imaginary brunch, I’m definitely going to be serving these Eggs in Purgatory with Chorizo and Lentils (along with these almond butter pancakes). Talk about flavour! I called this dish Eggs in Purgatory because I like the name, but you might also know this kind of dish as shakshuka. This is by no means an authentic shakshuka/eggs in purgatory but it’s my spin on the dish and isn’t that where the best cooking happens?! I love to just get in the kitchen and do whatever I please based on the culinary knowledge rolling around in my head. It’s the most fun! And the most delicious.
So let me break these Eggs in Purgatory down for you. We have:
- Spicy, savoury chorizo
- Tangy-sweet tomatoes
- Hearty lentils
- Runny eggs
- Did I mention SOFT, RUNNY-YOLKED EGGS?!
Brunch party or not, you just need to make these! And don’t forget the bread to mop up those sunny yolks!
Eggs in Purgatory with Chorizo and Lentils
- 100 g (3.5 ounces) chorizo cut into half moon shaped pieces
- 1 brown onion finely diced
- 2 cloves garlic minced
- pinch of chilli flakes
- 1/2 teaspoon dried mixed herbs
- 1 can (400g) cherry tomatoes
- 125 g (1/2 cup) passata
- 1 can (400g) green lentils drained and rinsed
- 1 teaspoon sugar (optional)
- 4 eggs
- chopped parsley to serve
- Place a large frying pan over medium-low heat. Add the chorizo pieces to the pan and cook for a few minutes until they've released their oils and become crisp and golden. Remove the chorizo pieces from the pan using a slotted spoon and place onto a paper towel to absorb the excess oil. Don't throw away the oil.
- Add the onion to the pan with a pinch of salt. Cook over medium heat for 5-10 minutes until soft.
- Add the garlic, chilli flakes and dried mixed herbs and cook for 1-2 minutes.
- Return the chorizo to the pan, followed by the cherry tomatoes, passata, lentils and 60ml (1/4 cup) water (use this to rinse out the last of the juices in the tomato can). Add a big pinch of flaky sea salt and the sugar, if using. This helps to balance the flavours out nicely. Simmer for 5 minutes.
- Make 4 shallow wells in the top of the sauce and crack the eggs into each well. Continue to cook uncovered over a medium-low heat until the whites of the eggs are set and the yolks are cooked to your liking - 10-15 minutes should yield cooked whites and runny yolks. Scatter with chopped parsley and serve immediately.