4 SERVINGS
INGREDIENTS: HERB SALSA
¾ C CILANTRO
¾ C PARSLEY
2 GARLIC CLOVES
1 TBSP CAPERS
1 TBSP FRESNO CHILI
1 TBSP APPLE CIDER VINEGAR
1 TBSP HONEY1
/3 C OLIVE OIL (RECOMMEND KYOORD)
LARGE PINCH OF BOTH SALT AND PEPPER
INGREDIENTS:
1 PORK CHORIZO
¾ C YELLOW ONION –FINELY DICED
1 TBSP OLIVE OIL (RECCOMEND KYOORD)
3 GARLIC CLOVES –MINCED
½ C DICED TOMATOES
1.5 C CHICKEN STOCK
1 15 OZ. CAN CANNELLINI BEANS-DRAINED & RINSED
LARGE PINCH OF BOTH SALT AND PEPPER
1 CUP SQUASH BLOSSOMS
¼ C WHITE VINEGAR
4 EGGS
DIRECTIONS:
1.START BY MAKING THE HERB SALSA. USING A SMALL FOOD PROCESSOR ADD ALL THE INGREDIENTS: CILANTRO, PARSLEY, GARLIC CLOVES, CAPERS, FRESNO CHILI, APPLE CIDER VINEGAR, HONEY, OLIVE OIL AND A LARGE PINCH OF BOTH SALT AND PEPPER. PULSE UNTIL BLENDED AND CHUNKY.
2.FILL A POT WITH WATER-PLACE ONTO THE STOVE AND BRING TO A BOIL.
3.MEANWHILE, HEAT A CAST IRON TO MEDIUM/HIGH HEAT. TAKE THE PORK CHORIZO OUT OF THE CASING. PLACE ONTO THE HEATED CAST IRON. COOK AND BREAK UP INTO PIECES. ONCE COOKED, TAKE THE CHORIZO OUT OF THE PAN AND SET ASIDE.
4.TURN THE HEAT DOWN TO MEDIUM-KEEP THE RENDERINGS IN THE PAN, ADD THE FINELY DICED ONION AND COOK FOR ABOUT 3 MINUTES UNTIL TRANSLUCENT. ADD 1 TBSP OLIVE OIL, THE MINCED GARLIC CLOVES AND DICED TOMATOES-COOK FOR ANOTHER 3 MINUTES. POUR IN THE CHICKEN STOCK, CANNELLINI BEANS AND A LARGE PINCH OF BOTH SALT AND PEPPER. STIR AND BRING TO A SIMMER TO BEGIN TO COOK DOWN AND THICKEN.
5.ONCE WATER IS BOILING ADD ¼ C WHITE VINEGAR, BRING TO A BOIL AGAIN.
6.CRACK AN EGG INTO A SHALLOW CUP OR BOWL. WITH A SPOON STIR THE WATER TO CREATE A CIRCULAR MOTION. DROP THE EGG INTO THE SPINNING WATER –REPEAT WITH ALL 4 EGGS.
7.COOK THE EGGS FOR 3-4 MINUTES (LONGER FOR HARDER YOKE). USING A LARGE SPOON TAKE EACH EGG OUT OF THE WATER ONE AT A TIME AND PLACE ONTO A PAPER TOWEL TO ABSORB THE EXCESS WATER.
8.TIME TO ASSEMBLE: DISTRIBUTE THE BRAISED BEANS AMONGST 4 SHALLOW BOWLS. TOP WITH ONE POACHED EGG EACH. SEASON WITH SALT AND PEPPER. DRIZZLE THE HERB SALSA OVER THE TOP. ENJOY!