Crystal is a Rock Star at 6:15am Epsom. She sent me this recipe a while back and I wanted to share it with everyone.
- 1½ teaspoons coconut oil
- 1 garlic clove, minced
- 1 onion, sliced
- 2 chorizo chicken sausages, finely chopped
- 4 pieces crispy bacon, chopped
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- ½ cup chicken stock
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Dash Himalayan salt
- Dash freshly ground black pepper
- ½ teaspoon red pepper flakes, optional
- 1 handful spinach, optional (Crystal throws in A LOT - "don't be shy with the spinach")
- 3 eggs
- 2 teaspoons vinegar
For the chili:
Heat oil and garlic in a medium-sized pot. Add the sliced onions and sauté for about 5 minutes. Add in the chopped sausage. Cook until no longer pink. In a pan or in the oven, cook bacon until crispy and set aside. Add the diced tomatoes, tomato paste, chicken stock and spices to the pot and mix well. Add the spinach and bacon, reduce heat to a simmer.
For the poaches eggs:
Heat 3 cups water and add in a dash of vinegar. Crack 1 egg into a ramekin. Right before boiling, use a spoon and swirl the water. Drop the egg into the water (don't freak, it'll look a little crazy for a minute- trust me, Crystal is telling the truth). Carefully spoon out poached egg and serve over stew.
Crystal's notes: When it comes to the poached eggs, I make and store those separately from the chili. When I pack my lunch, I put one on top of the chili in my Pyrex. At work, I take out the egg while reheating the chili in the microwave. I add it back in and submerge it in the chili to warm it up without cooking.