Ingredients
1 Espuña Chorizo sausage, cut into ½” slices
4 slices Brandt Smoked Side Bacon, diced
3 tbsp olive oil
1½ cups yellow onion, chopped
3 cloves garlic, chopped
½ tsp red pepper flakes
2 tsp dried oregano
1 19-oz can chickpeas, drained and rinsed
1 cup zucchini cut into ¼-inch half moons
1 tsp salt
1 tbsp tomato paste
2 cups chopped tomatoes
2 cups crushed tomatoes
4 large eggs
Fresh parsley, chopped
Preparation
In a large sauté pan with a lid, heat 1 tbsp of olive oil over medium heat. Sauté Espuña Chorizo until crispy on both sides, about 5 minutes, and set aside. Add Brandt Smoked Side Bacon to the same pan and cook until crispy, remove from pan and set aside with Chorizo. Remove excess fat from pan. Heat remaining 2 tbsp oil in pan, add onion, garlic, chickpeas and red pepper flakes. Cook until chickpeas are golden and toasted, about 5 minutes. Then add oregano and zucchini and cook until zucchini has softened slightly, 3 to 4 minutes. Add salt and tomato paste and cook, stirring constantly, for 1 minute. Stir in the chopped tomatoes, crushed tomatoes and ½ cup of water. Bring to a simmer. Stir Chorizo and bacon back into pan. Crack four eggs over top and cover with a lid. Cook for 4 minutes or until eggs are done to your liking. Sprinkle with chopped parsley and serve.
