1tbspvegan chorizocan substitute for 1/2 tsp paprika
1tomato, chopped
1tbsptomato paste
1tbspchipotle in adobo
1tspdried oregano
1tspdreid mint
2cuphalal chicken broth, vegetable broth or water
rip a handful of fresh cilantro
4largeeggs
Instructions
In a heated cast-iron skillet, add olive oil, chopped onions, garlic, red pepper, and cook until onions have softened. Season with salt and pepper.
Add the vegan chorizo, tomato, tomato paste, mint, oregano, chipotle in adobo, and cook for about 30 seconds. It should be thick and chunky at this time.
Add 2 cups of liquid. Taste the broth and see whether it needs more salt. Cook for 15 minutes, just enough until the sauce becomes reduced to a thick chunky sauce.
Poach the eggs Option 1
Drop the eggs directly into the thick tomato sauce and poach until desired eggs are cooked at a desirable consistency.
Or
Poach the Egg Option 2
In a small saucepan with water about 2 inches deep. Add 1 tbsp of lemon juice in the low-simmering water. Stir the water with a spoon in one direction, then gently lower the egg into the water.