Sunday Eggs

There was no fresh basil in the store because of the pandemic, so I used dried.  I'm sure fresh would have been much better.

  I recently read or actually listened to a book by Marcus Samuelson called Our Harlem. You may recognize the name of Marcus Samuelson.  He is a judge on the show, Chopped.   Marcus owns a restaurant in Harlem and shared this recipe in the book.  It is delicious! It is poached eggs in a very delicious and unique tomato sauce.  It has a lot of unusual ingredients that blend together and make it really tasty.

Sunday Eggs
Olive oil, about a Tablespoon
1/2 cup chorizo (I wasn't even sure what chorizo was.  It kind of looks like sausage)
1 onion, diced
1 rib celery, minced
2 cloves garlic, minced or crushed
1 14 1/2 oz. can crushed or diced tomatoes
1 T. capers
3 olives, chopped
1 chipotle in adobo, minced (these babies are spicy.  One should do it!  I freeze the rest of the can)
1/4 cup water
1 1/2 tsps. horseradish
Kosher salt and ground pepper
8 eggs
4 slices good bread, toasted
8 oz. fresh mozzarella, cut into cubes
olive oil
Fresh basil, about 4 leaves, torn

Heat the olive oil in a large skillet.  Add the chorizo, onion, celery, and later the garlic and cook until the onion softens.  Add the tomatoes, capers, olives, chipotle and water and stir and cook for about 5 minutes at a simmer.  Then add the horseradish and salt and pepper.  Mix well and simmer.
Crack the eggs into the simmering sauce and cook until the whites are set.  It will take 5-6 minutes.  Put a slice of toast on each of four plates.  Put two eggs on each toast and then divide the sauce among the four plates.  Top with the mozzarella cubes and drizzle with olive oil.  Top with the torn basil.

This was taken while the eggs were cooking.